I just about had my socks blessed off today by my dear friend Jessie...you remember her right? The poor guinea pigs sweet family that I shot a couple of weeks ago...with the ridiculously photogenic kiddos? Yep, that's her.
Today when she stopped by to get her Photo Cd, she also came bearing gifts...completely unnecessary but greatly appreciated and gladly accepted (and quickly devoured) gifts.
I almost did a little jig in my foyer when I pulled this snappy little camera strap out of the bag! I mean look at it...it's chocolate brown...perfect...and a couple of different shades of blue...double perfect. I have wanted one and even mentioned it to my husband but he would have been clueless if it couldn't be purchased at Wolf Camera...so thank you, thank you Jessie! Tonight I am strap happy and it truly is perfect. Did I say that already?
And for every ounce of perfect the strap was....these Mexican Wedding Cookies were every bit as delish! And she even shared the recipe with me so I could share it here with you all...she's sorta nice that way. They only slightly derailed my attempts to eat better today...I only had I stopped counting at five two. Let me know if you make these...but don't say you weren't warned folks...they are a bit like eating a baby Angel.
Mexican Wedding Cookies
2 Cups All Purpose Flour
1 Cup Pecans, Finely Chopped
1/4 Tsp. Ground Cinnamon
1/4 Tsp. Salt
1 Cup Butter or Margarine, softened
1/4 Cup Granulated Sugar
1/4 Cup Powdered Sugar
2 Tsp. Vanilla
Additional Powdered Sugar (approximately 3/4 cup)
Preheat oven to 350 Degrees. In a small *batter bowl combine flour, pecans, Cinnamon, and salt. Mix well and set aside.
In another batter bowl beat butter and sugars on Medium until creamy. Add vanilla; beat well. Gradually add flour mixture to butter mixture; beat on low speed just until dry ingredients are incorporated.
Use small *scoop, drop level scoops of dough onto *baking stone. Bake 12-14 minutes (depending on the size of your scoop) or until cookies are set, not brown. Place on cooling racks. Cool 5 minutes. While cookies are still warm, roll in additional powdered sugar. Cool completely.
Small scoops yield about 4 dozen.
*This is a Pampered Chef recipe so if you do not have the batter bowls, or scoops, or baking stone, feel free to use whatever you have instead. I'm sure they will be just as delish!
"And whatever I do, may it always bring glory to you"
