Crunchy Vanilla Clusters
A buttery toasted crunch awaits inside these white candy clusters. So easy to mak e, why not let the kids join in?

1 (3-oz.) package ramen noodles
3/4 cup pecan pieces
1/2 cup sliced almonds
2 Tbls. butter, melted
1 (12-oz.) package white chocolate or vanilla morsels

Gently crush ramen noodles before opening package. Open package and discard flavoring packet. Saut? crushed noodles, pecans and almonds in butter in a large skillet over medium heat until toasted. (Be careful not to crush noodles too finely while saut?ing.) Pour noodle mixture into a large bowl to cool.

Melt white chocolate morsels according to package direction. Pour melted chocolate over cooled noodle mixture, tossing gently to coat. Drop candy mixture by rounded tablespoonfuls onto wax paper; let stand until firm (about 45 minutes). Store clusters in an airtight container at room temperature. Makes about 3 dozen.

1/2 cup butter, softened
1 cup sugar
2 large eggs
1/2 cup of sour cream
1 tsp. vanilla extract
2 3/4 cups unbleached all-purpose flour
1 1/2 tsp. baking powder
1/4 tsp. baking soda
3/4 tsp. freshly grated nutmeg
1/4 tsp. salt
1/3 cup sugar
1/4 tsp. freshly grated nutmeg

Beat butter at medium speed of an electric mixer until creamy. Gradually add 1 cup sugar, beating well. Add eggs, sour cream and vanilla; beat well.

Combine flour, baking powder, soda, 3/4 teaspoon nutmeg and salt; stir well. Gradually add to butter mixture, beating until blended. Cover and chill dough at least 3 hours.

Combine 1/3 cup sugar and remaining 1/4 teaspoon nutmeg; stir well. Shape dough into 1" balls. Place 2" apart on lightly greased cookie sheets. Grease bottom of the glass. Dip glass in sugar mixture and press each ball flat. Bake at 375 degrees for 8 minutes or until edges are lightly browned. Remove cookies to wire racks immediately to cool. Makes about 5 dozen cookies.

1 cup (2 sticks) butter, room temperature
2 cups powdered sugar
2 tsp. vanilla extract
2 cups unbleached all-purpose flour
1 cup pecan, toasted, coarsely ground
1/8 tsp. cinnamon

Using a mixer, beat in a large bowl until light and fluffy. Add 1/2 cup powdered sugar and vanilla; beat until well blended. Beat in flour, then pecans. Divide dough in half; form each half into ball. Wrap separately in plastic; chill until cold, about 30 minutes.

Preheat oven to 350 degrees. Whisk remaining 1 1/2 cups powdered sugar and cinnamon in a pie dish to blend. Set cinnamon sugar aside.

Working with half of chilled dough, roll by 2 teaspoons between palms into balls. Arrange balls on heavy large baking sheet, spacing 1/2 inch apart. Bake cookie until golden brown on the bottom and just pale on the top, about 18 minutes. Cool cookie 5 minutes on baking sheet. Gently toss warm cookies in cinnamon sugar to coat completely. Transfer coated cookies to rack and cool completely. Repeat procedure with remaining half of dough. (Cookies can be prepared 2 days ahead. Store airtight at room temperature; reserve remaining cinnamon sugar).

Sift remaining cinnamon sugar over cookies and serve. Makes about 4 dozen cookies.