Sunday, March 31, 2013

After Easter Vittles

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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