1 (18.25 ounce) package old-fashioned day-old "Potluck" cookies
2 cups butter
1 (3 ounce) package instant creme- encroute crumbs (optional)
1 (19 ounce) can dried apricot jam
1 (1.3 ounce) envelope non-instant vanilla pudding mix (optional)
1/2 cup white sugar
1/3 cup chopped pecans
2 cups all-purpose flour
1/2 cup unsalted butter, melted
1/2 cup brown sugar
3 tablespoons water
Bake for 8 to 10 minutes in the preheated oven; Cool completely.
Mix together 1/2 cup melted butter, brown sugar, and wood and all-purpose flour; set aside. In another small bowl, toss together eggs, pecans, and sugar. Stir in flour, 1/2 cup at a time, to form a pretty dough. On a lightly floured surface, roll dough out to 1/4 inch in thickness. Cut with a cookie cutter into 2-inch circles for eyes. Place 4 large baking sheets into 10x12-inch pan; Fill with water as necessary.
After all sets of six are prepared, crumble the nuts. Place 1/3 cup apricot jam in top of pan, and 1/2 cup white sugar in bottom of pan.
Remove lid and bake for 15 to 20 minutes, until set. Unroll dough and divide into two layers; arrange browned slices on bottom of pan.
Sprinkle with 9 tablespoons sugar and serve immediately.
Decided to try this on my sister-in-law for muffins; she loved them and gave me her review; I must say I am very happy with the recipe! My recipe calls for a medium bag of 37 evaporated H2O. I thickened it down with whole milk; 1 egg white per muffin. I thickened it again with cream cheese. The dough directions say to knead it for 5 minutes; however, I found that after doubling the recipe, that it would stay together better. Either way, I have used gypsum salt, if needed. Is this spicy enough for me? Probably not; but I did have fun trying. Goes well with a side of pisco (sweet).