Pecan Tassies
1 cup margarine, softened
6 ounces cream cheese, softened
2 cups sifted flour

Filling:
1 box light brown sugar
3 eggs, beaten
3 tablespoons margarine, melted
dash salt
1/4 teaspoon vanilla
1/2 cup chopped pecans

Pumpkin Cookies
1/2 C. Crisco
1 t. bkg. powder 1 C. sugar
1 t. bkg. soda 1 C. pumpkin
1 t. cinnamon 1 C. raisins
1 C. flour
1/2 C. nuts
1 t. vanilla

Mix Crisco and sugar well; add next Four ingredients. Sift dry ingredients three times and mix in. Bake at 350o on lightly greased cookie sheet for about 10 minutes or until set. Cool. Frost with thin mixture of powdered sugar, 2 T. butter, 1/2 t. Mapleine flavoring and strong coffee. Drizzle on cookies. No, I didn't forget the eggs. No eggs. Also, I don't do the sifting thing. I just mix the dry stuff with 1/2 cup of flour first and mix that in; then add the other 1 1/2 cup flour. Easy, easy! Enjoy, enjoy!

We don't use the Eat Well Guide. The native pecans (little, flavorful ones) grow in our yard. They are so small and numerous that it's time-consuming but good exercise picking them up. As with most outdoor exercise, it's very mood-lifting and calming. We usually have them cracked and blown which makes picking the meats out quite easy. The squirrels love them, but there are plenty of nuts for sharing.