1/4 cup butter, softened
2 cups white sugar
1 teaspoon vanilla extract
1 1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1 cup milk
4 eggs, beaten
3 tablespoons milk
2 tablespoons butter, softened
1 cup chopped almonds
3 tablespoons chopped pecans
Preheat the oven to 400 degrees F (200 degrees C). Cut the butter into the sugar and vanilla until a coarse paste. Beat in the flour, baking powder, baking soda, and milk. Stir or blend into the sugar mixture until just blended. Fold in the chopped pecans. Spread the mixture into 8-inch square pan.
Bake at 400 degrees F (200 degrees C), or for 25 minutes; cool. Cut into squares. When cool for decoration, grab small cookie sticks with a sharp knife to stick to the surface of the baked cookies. Dip one stick into milk, then place on the cookie sheets. Sprinkle with chopped nuts. Dust with the butter mixture and chill for up to a week, allowing the mixture time to set.
Remove cookies from pan. Roll them in crumbs using an electric pastry blender or press them with hands. Form into 4 large and oval cookies. Fill cookie sheets with 1 teaspoon cookie mixture. Roll up dough. Place the rolled cookies on a cookie sheet.
Bake for 20 minutes in the preheated oven, or until the tops are golden brown. They will be sticky. Meanwhile, preheat the oven to 375 degrees F (190 degrees C). Brush and brush lotions onto the cookie sheets, using a pastry brush or a fork dipped in butter. Brush the tops of the cookies with egg white and sprinkle with chopped pecans. Bake for 15 minutes; remove from cookie sheets to wire racks. Cool completely on wire rack.