I'm so sorry it has taken so long for the cookies to get to you - it seems I had transposed a digit in your zip code. Unfortunately, I was having computer problems when I was sending the lists out and was unable to "cut & paste" so I was re-typing everyone address. Just ask Annie about address mess-ups - I can't even blame her incorrect address on a number switching error! LOL! I am just a bit dyslexic when it comes to numbers, so even with my checking and double checking, it got by me. Many apologies for the mistake! Needless to say - I have everyones CORRECT address stored now, and without any further tech problems and an earlier mail date - it should be much smoother next year! Again - my apologies for the delay ~ Alexa

Nope not "whiskers" - but I think I found it...... I'm pretty sure it was "Helpers" but thanks for the offer! Alexa *********************************************************** Recipe and photograph provided courtesy of the Walnut Marketing Board. Easy cookies perfect for that jolly visitor. Santa's Little Walnut Helpers Topping: 1/2 cup packed brown sugar 1/4 cup sour cream 1/2 teaspoon ground cinnamon 1 cup chopped California walnuts Dough: 1/2 cup butter or margarine 1 cup packed brown sugar 1 large egg 1 teaspoon vanilla extract 2 cups all-purpose flour 1/2 teaspoon baking soda 1/4 teaspoon granulated sugar Icing: 1/2 cup powdered sugar 1 tablespoon water Prepare Topping: In small mixing bowl stir together sugar, sour cream and cinnamon until smooth. Stir in walnuts; set aside. Prepare Dough: In mixing bowl bream butter and sugar. Add egg and vanilla; beat until light and fluffy. On low speed gradually add dry ingredients, beating just until smooth. Divide dough into twelve equal parts. Roll dough into balls and place 3 inches apart on ungreased baking sheets. With your fingertip, make a wide, round depression in the center of each cookie, reaching almost to the edges and leaving a rim. Fill depression in cookies with walnut topping, mounding fairly high above rims. Bake in 350 degree F. oven 15 to 20 minutes, until filling is set. Transfer cookies to rack to cool. To make icing, mix powdered sugar and water until smooth. Drizzle over rims of cookies. Makes 1 dozen cookies.

Welp, I must tell you. I did make them. Lots of them. And they are probably one of the best tasting cookies I've ever had and guess what? Hubs agrees; he loves them. The first batch looked very similar to Monique's picture above; same size same amount of filling etc., so what did I do? I decided to make them bigger and with more filling. And so proceeded to make up several cookie sheets with the bigger versions and had both ovens going and baked them all at the same time. BIG MISTAKE. I couldnt lift the cookie without it falling apart. Couldn't get them off the cookie sheet. The ones that I did get off the sheet in one piece, I cooled and then gently placed into a tupperware container. Then all the cookies stuck together and you can't get them apart in one piece, you get chunks of cookie. I saw hubs with a tiny spatula last night eating the cookies out of the container. hahahaha! Here is what's left of the smaller ones that I should have just left alone and not tried to make them bigger: And here is what the bigger ones look like, I see hubs left the little spatula in there! haha! These little cookies are wonderful and to me, they taste like a really good coffee cake. So, I did not take these to the cookie exchange; I made regular plain old butter cookies with the cookie press. Made some of the dough green, some red and left some uncolored. Put sprinkles on some of them and left others plain. My cookies won 3rd place after all that! (Only out of 11 entries) Such a plain little cookie with such big butter flavor; everyone really loved them. Sherry, I know I'll be making the Santa's Helpers again; maybe for xmas eve! We loved them. Thanks for the recipe.

Hi Linda, I posted these bars on the Recipe Forum earlier. Los Angeles Times: These delicious little bars combine a dense graham cracker base with a velvety custard filling rich with brown sugar and chopped pecans. Sweet, but not overly so, each bar is like a perfect miniature pecan pie baked over a wonderfully crumbly graham cracker crust. Graham cracker chewy bars Total time: 45 minutes, plus cooling time Servings: 24 bars Note: Adapted from "Celebrating With Julienne" by Susan Campoy. Campoy writes, "I adapted this recipe from one of my favorite books, 'Nantucket Open-House Cookbook,' by Sarah Leah Chase. I love watching people's expressions when they bite into these bars for the first time. The textures and flavors -- rich toffee, a chewy center and a crunchy bottom -- make everyone smile. The secret is not to over-bake the crust. Serve them at room temperature, so the flavors meld together." Crust 3 cups graham cracker crumbs 3/4 cup (1 1/2 sticks) butter, at room temperature 1/4 cup sugar 2 tablespoons flour 1. Heat the oven to 350 degrees. In a large bowl with an electric mixer, or in the bowl of a stand mixer, beat the graham cracker crumbs, butter, sugar and flour until moist and well-blended. Press the mixture firmly and evenly over the bottom of a 13-inch by 9-inch baking pan. Bake until the crust is golden brown, 10 to 15 minutes. Topping and assembly 2 1/2 cups brown sugar 4 extra-large eggs 2/3 cup graham cracker crumbs 1 tablespoon vanilla extract 1/4 teaspoon salt 1/2 teaspoon baking powder 1 cup pecans, chopped 1 prepared crust Powdered sugar, if desired 1. While the crust is baking, in a large bowl, whisk together the brown sugar and eggs to blend. Whisk in the graham cracker crumbs, vanilla, salt and baking powder until well-blended. Stir in the pecans. 2. Spread the mixture over the baked crust and return to the 350-degree oven until the filling is dark-golden on top and jiggles slightly when tapped, 20 to 25 minutes. Transfer the pan to a cooling rack and cool completely. 3. Sprinkle a light coating of sifted powdered sugar over the pan if desired, and cut into 24 bars. The bars can be made 1 day in advance. Wrap in plastic and keep at room temperature.