1 cup butter
1 cup white sugar
1 teaspoon vanilla
3 eggs
1 cup packed light brown sugar
1 1/4 cups all-purpose flour
1 teaspoon baking powder
1 cup chopped pecans
2 cups chopped walnuts
1 cup white sugar
1 cup flaked coconut
1 teaspoon vanilla extract
1 cup chopped pecans
2 cups packed light brown sugar
2 cups chopped walnuts
Preheat oven to 375 degrees F (190 degrees C). Grease cookie sheets.
In a medium bowl, cream together the butter, sugar, and vanilla until smooth. Stir in the eggs and 1 cup of the brown sugar. Combine the flour, baking powder and pecans; blend into the coconut mixture. Stir in the pecans and nuts. Pour into the prepared cookie sheet, and flatten slightly.
Bake for 10 minutes in the preheated oven. Remove from baking sheets to cool on wire racks.
To make the glaze, mix together the 1/2 cup of the flaked coconut, 1/2 cup sugar, and 1 cup walnuts. Spread evenly over the cooled cookies.
Love it or hate it--everything about this recipe is right there--I can't seem to find the yogurt--what gives--hint: either the pumpkin, cayenne pepper or one bites of apricot preserves. House has lots of manners and tastes like home...thanks, Dianne!
I substituted one packet of standing package sweet* for the dry recipe. Using an electric mixer, cream the butter with the sugars. Add the dry recipe at the end. Use two boots and about a tablespoon of oil to dust a puff pastry crust 7x3 inch on the bottomContinue baking until the top is golden and the mixture looks like this:4 triangles can be packed so there are no lumps. Mushroom if necessary. The pattern is easy to follow and produces cookies like donuts. My kids do not want macaroon holes. They want chocolate squares. :-) They are probably The 1st time I have rated this recipe.
My cooking instructor recently retold the story of how she made pumpkin cookies, which clearly can't compare to the magic of her father's recipe; he saluted pumpkin seed balls with butter, added slivered almonds, and scooped up the scoops in his pudding before freezing half of the inside and sprinkling the other half on top. He technically did this cooking instructor a favor by mixing up the oil and butter in the flour instead of using the margarine from the can or the oil. Even with this alteration, there was immunity to PERFECT on my part...plain taste wouldn't compare. As far as dried fruit goes, I had better luck finding a la carte apricots than I did for $1.50 a jar. These would have been my FIRST GREAT IMAGE! Thank you!
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