Antonina’s Wedding Cookies

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I must credit this recipe with pecans to Betty Brashier (B.B.) of Texas, one of Mother’s (and my) dearest friends. B.B. calls hers “Sand Tarts”.
Antonina’s Wedding Cookies are named for a friend that helped me tweak them for a more European palate. Replacing the pecans with macadamias, which makes the cookie much whiter (nice for weddings) and a secret ingredient that Texans will never guess. NOTE: A very delicate cookie so sorry we can’t ship this one.


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