Not a lot of arts content from my corner this week, but I do have this recipe for the cookie that has been deemed best in show at our house this year.
1 cup flour
3 oz. cream cheese
1/4 lb. butter, softened
3/4 cup brown sugar, firmly packed
1 tbsp. melted butter
1 cup chopped pecans
3 drops vanilla
Make the dough by blending flour, cream cheese, and softened butter together well. In a separate bowl, combine remaining ingredients to make the filling. Roll dough into 1-inch balls and flatten evenly into mini-muffin pan cups, dough flush with tops of cups. Drop about a teaspoon of filling into each cup (do not overfill). Bake in a 350-degree oven for 25-30 minutes.
Walnuts would work, too. We doubled the recipe, a wise move since we ate half the results almost immediately.
UPDATE: A reader knowledgeable in these matters writes, “This recipe is an old Southern favorite of British origin. The