Wednesday, December 16, 2009

Strap Happy

I just about had my socks blessed off today by my dear friend 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'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 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"

blog comments powered by Disqus
Related Posts Widget for Blogs by LinkWithin

E-Mealz Makes My Life Easier



Sponsor a child online through Compassion's Christian child sponsorship ministry. Search for a child by age, gender, country, birthday, special needs and more.

Get Half off and Free Shipping!

The Inspired Room

inspired room

The Nester




Sweet Shot Tuesdays with Darcy

Sweet Shot Day

Lisa Leonard Designs...I have you?


Homeschool Village

My funny Canadian friend

Come on over to Bungalow'56!



Ruthanne {snort}


chatting at the sky

Search My Blog

Sometimes it's ok to be a follower

grab a button!

Mosaic of Grace

Follow Me on Instagram

Follow Me on Pinterest

Follow Me on Pinterest

Top Christian Women on Pinterest

Popular Posts

My tweets

Grow Old With Me....The Best Is Yet To Come

Grow Old With Me....The Best Is Yet To Come

The Tenderness of God.....

The Tenderness of God.....