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!
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Clams, mussels, oysters, and scallops
How to Create Local, Sustainable, and Secure Food Systems
Learning the ways of the water