|Photos: Deviled Eggs courtesy of Food and Wine and Butter Cookies by Debra Turner|
On the left are classic deviled eggs topped with paprika (plus I added freshly ground nutmeg).
On the right are my (baked this morning!) butter cookies. We can taste vanilla, butter and a hint of pecans in every bite. Into a recipe for butter cookies, I threw in a cup of ground, uncooked oatmeal and about 1/3 cup of pulverized pecans. [Note: I reduce the butter to ½ cup (1 stick) and the sugar to ¾ cup.] So tasty, there's no need for frosting. A chocolate chip eye is the perfect finish. We served the more perfect-shaped bunnies to guests. From the same batch, I made some star-and-heart-cookies for an after Easter tea party. Those I can decorate with a dusting of powdered sugar.
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