COOKIE:

3/4 c. butter
1/2 c. brown sugar
1 tbsp. white sugar
1 unbeaten egg yolk
1 tsp. vanilla
2 c. flour

FROSTING:

1/4 c. butter (brown in saucepan)
2 1/2 c. powdered sugar
1 tsp. vanilla
3-4 tbsp. Milnot
Pecan on top if desired

Cream butter and brown sugar. Add white sugar, egg yolk, and vanilla. Blend in 2 cups flour. Shape into a ball. Chill 1 hour. Make into balls. Dip bottom of glass in sugar; smash down. Bake at 350 degrees for 7-9 minutes. Frost when cool.

Mrs. Eggars was a teacher at Jones School. For several years, these cookies were a treat occasionally when the school lunch had a plain dessert. Even after she retired she sometimes brought these or other goodies which also were special.