INGREDIENTS: 3/4 cup powder sugar, 1/3 cup butter room temp., 1/2 teaspoon vanilla extract, 3 egg whites, 3/4 cup flour, Nutella;
DIRECTIONS: 1. Preheat oven to 400 F. Brush two baking sheets with melted butter and refrigerate. 2. Using a wooden spoon or electric mixer, cream the sugar and butter together. When the mixture is pale and light, beat in the vanilla. 3. Add the egg whites slowly, beating careful not to allow the mixture to curdle. If it does. add a large pinch of the measured flour. Sift the flour into the bowl, then using a metal or rubber spatula, gently fold the flour into the butter mixture, mixing lightly until combined.
4. Spoon into a pastry bag fitted with a 1/3 inch plain tip.
5. Pipe enough 3 inch pieces to fill the baking sheets; leave at least 2 inches between the cookies as they will spread during baking. Bake for 7-10 minutes, or until the edges are golden brown.
6. Use a thin spatula or a flexible bladed knife to remove the cookies from the sheet while they are still warm. Cool completely on the wire rack.
7. Spread 1/2 teaspoon of Nutella on the back of each cookie and pair together.
INGREDIENTS: 1 tablespoon butter, 1/2 cup chopped green onion, 1/2 cup chopped celery, 1/2 cup chopped red bell pepper, 1 cup soft white bread crumbs, 1/2 cup Bisquick mix, 1/2 teaspoon salt, 2 eggs slightly beaten, 1 can (11 oz.) whole kernel corn, drained, vegetable oil for frying, 1/2 cup sour cream (optional); DIRECTIONS: 1. In 12 inch nonstick skillet, melt butter over medium heat; add onion, celery and bell pepper; cook 3 minutes, stirring occasionally; 2. In medium bowl, stir vegetable mixture and remaining ingredients except oil and sour cream, until well blended. 3. In same skillet, heat 2 tablespoons oil over medium heat. Drop corn mixture into oil by tablespoonfuls, spreading each 2 1/2 inch round. Cook 1 to 1 1/2 minutes on each side until golden brown. Serve with sour cream.