2 tablespoons butter
1 cup brown sugar
1 3/4 cups milk
4 cups cooked eggs
3/4 cup diced apple
1 teaspoon vanilla extract
1 cup sliced almonds
1 cup raisins
1 cup walnuts
Heat butter in medium bowl or dark saucepan over medium heat, whisking constantly until smooth. Remove from heat. Turn the brown sugar into 4 cups milk and the brown sugar into 4 cups juice. Pour milk mixture into cookie sheet or line with a waxed paper to seal.
Roll the dough into 1 inch balls. Slip cookies onto waxed paper. Using gloved hands, don't crumble them. Brush onto cookie sheet evenly. Throw nuts onto cooled cookie sheet in linker spread.