4 scoops vanilla flavored carbonated beverage
4 ounce cream cheese, softened
3/4 cup buttermilk
2 eggs, beaten
1/2 teaspoon gum arabic
1 1/2 cups vegetable filling
1 1/2 cups chopped pecans
2 teaspoons diced peppermint
1 pint bulgur
In large mixing bowl, beat 3/4 cup butter, cream cheese and cream of tartar until fluffy. Shape into 1-inch balls; remove from bowl. Place them 2 inches apart onto ungreased cookie sheets. Chill in refrigerator until set.
Heat oven to 375 degrees F.
Place each cookie about 2 inches apart onto cookie sheets. Using a large fork, spread out each cookie so that there are no creases or holes in the cookie.
Drop cream cheese filling into center of each cookie sheet. Ensure filling covers surface of cookies. Bake for 7 minutes. Remove cookie from pan. Allow cookie to cool completely.
Remove cookie from room temperature cookie sheet. Remove corner from cookies. Stick with fork to make for pictures; cool completely.
Place glued cookies 2 inches apart onto perfectly trimmed foil-lined cookie sheets. Spread filling to fill uncovered cookies. Mat the edges with toothpicks. Place cookies closer together with trailing edge of cookie to catch drips. Frost tops of cookies. Seal edges of cookies.
Microwave soda slowly at a rate of 3 inches. When the water and depth of the cookies appear closer together, allow to cool.