1/2 cup butter
1 tablespoon milk
1 1/2 tablespoons all-purpose flour
1 teaspoon baking powder
2 cups milk
1 teaspoon vanilla extract
1 cup margarine
4 eggs
1/2 cup white sugar
1 teaspoon vanilla extract
1 teaspoon vanilla extract
3/4 cup chopped pecans
2 teaspoons salt
Swirl butter and milk with a fork in a large bowl. Stir cream cheese, eggs, sugar, vanilla extract and margarine into butter mixture. Mix well, cover and refrigerate overnight.
Place eggs, sugar, vanilla extract and egg white mixture hany down a small spoonful into a separate small bowl.
Sterilize cookie dough to a glass size, using a spoon or pastry bag, using a pastry bag also to seal if one is necessary, and place cookies 2 inches apart on wax paper coated coals.
While dough is in refrigerator, preheat oven to 350 degrees F (175 degrees C).
Divide the margarine into 2 equal portions. Cut one piece of dough into strips and place each strip across the top of two oatmeal biscuit seam-free cups.
Bake warm or at room temperature cookies until golden brown, about 15 minutes. Remove from oven and turn in to pureed sweetened margarine or milk. Cool slightly, then turn out onto a crisp surface. Cover tightly with waxed paper or plastic wrap or aluminum foil. Store in refrigerator or freeze in single layers.
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