"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Margarita Cookies Recipe

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This recipe for Margarita Cookies, by , is from The Thompson Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Marthalou Thompson
Added: Sunday, September 14, 2008


2 eggs
1 c. brown sugar
1/2 c. flour
1/2 t. baking powder
1/2 t. salt
1 c. finely chopped pecans

Butter Cream Frosting:
2 1/2 T. butter
1 1/2 c. sifted powdered sugar
1 t. vanilla
1 1/2 T cream or milk

Preheat over to 325. Butter small muffin tins (24). Beat eggs slightly with fork. Add brown sugar, flour, baking powder, salt and pecans in this order. Bake 13 minutes. Remove cookies from muffin tins while still warm.
Cream butter and sugar, add vanilla and cream. Mix until smooth. Frost cookies.




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