[fullwidth background_color=”” background_image=”” background_parallax=”none” enable_mobile=”no” parallax_speed=”0.3″ background_repeat=”no-repeat” background_position=”left top” video_url=”” video_aspect_ratio=”16:9″ video_webm=”” video_mp4=”” video_ogv=”” video_preview_image=”” overlay_color=”” overlay_opacity=”0.5″ video_mute=”yes” video_loop=”yes” fade=”no” border_size=”0px” border_color=”” border_style=”” padding_top=”20″ padding_bottom=”20″ padding_left=”0″ padding_right=”0″ hundred_percent=”no” equal_height_columns=”no” hide_on_mobile=”no” menu_anchor=”” class=”” id=””][title size=”1″ content_align=”left” style_type=”underline solid” sep_color=”#000000″ margin_top=”” margin_bottom=”” class=”” id=””]Fresh Mint Christmas Cookies[/title][fusion_text]Week of December 14th-18th 2015
-Thanks Carol Nash
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1 cup brown sugar
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½ cup butter
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1 cup egg nog or milk
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2 ¾ cups graham cracker crumbs
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1 cup ground pecans
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1 cup walnut pieces
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1 ½ cup candy mint chunks
Mix together brown sugar and butter until smooth and fluffy. Add egg nog or milk. Mix together. Stir in pecans and walnuts. Place on cookie sheet in miniature baking cups. Fill ¾ full. Bake at 350 degrees for ten minutes. Remove from oven and sprinkle with candy chunks.
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