- 1/4 c Bourbon whisky
- 1C Vanilla wafer crumbs
- 1.5T Corn Syrup
- 2T Cocoa powder
- 1C finely chopped pecans
- 1C Powdered sugar
Combine bourbon and syrup, set aside. Combine crumbs, pecans, cocoa. Add bourbon mixture, shape into balls, roll in powdered sugar.
Bowl 1: Cut 4 – 4.5 cups flour into one cup oleo / butter.
Bowl 2: Beat together 2 eggs and 1 cup granulated sugar.
Bowl 3: Mix together 5 tsp whole milk, 1 tsp vanilla, 1.5 tsp nutmeg, and 1 tsp baking soda.
Add bowl 2 and 3 to bowl 1. Roll out very thin, cut shapes. Bake at 375F until just barely tan on the bottom. Frost or sugar when cool.
- 1 C Butter
- 2 C Flour
- 1 Egg yolk
- 3/4 C Sour cream
- 3/4 C Granulated sugar
- 1 tsp ground cinnamon
- 3/4 C Chopped walnuts
- 1/4 C butter, melted
Cut butter into flour. In a separate bowl beat egg yolk and sour cream well, then add to flour mixture. Mix until blended. Cover with plastic and refrigerate at least 3 hours. Prepare filling from sugar, cinnamon, and walnuts. Preset oven to 375F.
Roll 1/3 of dough into a circle 1/8” thick. Brush with melted butter and spread 1/3 of filling over top. Cut into circle into 16 wedges and roll each up towards the point. Bake on ungreased cookie sheet for 15 minutes until lightly browned.