Because I’m such a hazelnut “nut,” I often use them in this recipe, rather than pecans. Almonds are good too, imparting an unmatched sweetness to these delectable cookies; and walnuts add their own special goodness. The bottom line here is: one can’t go wrong with this recipe!
Xanthippe has not yet posted.
A father’s legacy
The vegetarian-cooking pioneer
Barbecue, tamales, cocktails, and more
Good on everything