Eggnog Thumbprints

10 1/3 T. Butter	1 1/2 cup Flour
1/2 Cup Sugar	2 Egg Whites, slightly beaten
1/8 tsp Nutmeg	1 Cup Finely Chopped Walnuts or Pecans
2 Egg Yolks
1 tsp Vanilla

Grease cookie sheet. With electric mixer, beat butter and sugar. Add nutmeg. Beat in egg yokes and vanilla. Beat in flour until you need to mix with a wooden spoon, or I use my hands. Shape into 1-inch balls. roll in egg whites, then in chopped walnuts or pecans. Place on cookie sheet and press your thumb into the center of each ball. Bake at 375° for 10 to 12 minutes. Cool on a wire rack. Pipe with filling below, using a pastry bag or meal cake decorator.

Eggnog Filling

1/4 c butter	2 T. eggnog
1 c. powdered sugar

With electric mixer, beat butter and powdered sugar until fluffy. Add enough eggnog to be able to pipe the fillig into the center of the cookie.

Note: Because of the filling, these need to be refrigerated until ready to serve, or frozen and thawed.

I make these each year for our Christmas Cookie Walk.

Theresa Hofelmeyer

Calico Beans

1/4 lb. bacon, cut up	1 (16 oz.) can pork and beans
1 lb ground beef	1 (15 oz.) can butter beans
1/4 c. onion, chopped	1 (15 oz.) can green beans
1/2 c. brown sugar	2 T. vinegar
1/2 c. catsup	1 tsp. dry mustard
1 (15 oz.) can kidney beans

Brown bacon, meat, and onion; drain. Add remaining ingredients and bake at 300° for 1 1/2 hours.

Note: This may be cooked in a crock-pot and let cook on low for 6-8 hours.

Variation: You may use lima beans instead of butter beans.

Debbie Corkrean

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