Happy Saturday, everyone. In keeping with what is quickly becoming a habit, here's another recipe for your weekend enjoyment.
It's another one of my favorite cookie recipes for you. I'm off today being nursemaid and SuperGirl to SuperMan as he recovers from his little surgical interlude.
I'm not sure when I'll get around to baking this year… Hopefully sometime soon. It's not as big a priority for me this year, though, so I think I may take it easy on the baking and just make a few favorites and not go all-out like I usually do. We don't really need the calories. I certainly don't need the sweets.
Here is one recipe, though, that I love to make and eveyrone loves to eat.
They're most commonly called Mexican Wedding Cookies. Or, just Wedding Cookies. Although I've never seen them served at weddings… well, except for the eighty-eleven thousand I made for my stepbrother's first wedding reception. But that was the only time. And after that, I was pretty sure I never wanted to see any again.
But, thankfully, I got over that pretty quickly.
1 stick butter, softened
3 Tbsp sugar
1 Tbsp milk (or cream)
1 cup flour (all-purpose)
1 cup pecans, finely chopped
1 teaspoon vanilla
1 teaspoon almond extract
Powdered sugar for dusting
Cream butter & sugar. Add milk and extracts, alternating with flour and salt. Finally add nuts.
Form balls from dough (about 1 inch in diameter)
Place on cookie sheet and bake at 325 for 25 min or until edges are golden brown.
Roll in powdered sugar.
For an extra good coating, roll once, let sit and then roll again in powdered sugar.