Italian Wedding Cookies, Russian Tea Cakes, Mexican Wedding Cakes, Swedish Tea Cakes, what do you call the little white snowballish cookies that come around each December? Addictive, that’s what.
I know that it’s January and we are all mid-cleanse, mid-Whole30, mid-detox, mid-misery, but I promised my sweet friend Mandi that I’d post about these babies and a promise is a promise. Plus, come February, you just might want to make these little drug balls for your Valentine. The recipe is, as always, at the bottom of this post, but I have SO much to talk about first! We haven’t chatted since October. Yeesh. A lot has happened in the past two and a half months. Man, where to start? Well, I got a haircut, like a SUPER bad haircut back in October. I asked for a long bob, something like this:
The stylist spent an insane amount of time curling my hair under, while my seat was turned away from the mirror. I came home, cried and whipped out my trusty scissors and made the best of the worst. Ridiculous selfie #1:
Then, in November, after 37 years on earth, I’ve decided on the tattoo I’d get IF I chose to get a tattoo. But, sho nuff, someone else got it first.
So, I may go with my second choice, once my next 37 year font search is over.
Along came December and I fell back in love. Please don’t tell my husband. He actually doesn’t even know I have a blog, so this may wreak a lot of havoc. I’m not permitted to use our home computer. So really, keep quiet.
I remembered Mr. Darcy
And Colin Firth in Love Actually, another favorite holiday movie.
And I listened over and over to Ed Sheeran’s “Thinking Out Loud”, I’d love to post the video, but it’s so, so Dancing With the Stars cheesy. So, here’s some lyrics instead!
Now we are all caught up. Doesn’t it feel good to be up to date with current events? Oh yeah and here’s the recipe for cookies…
- 1 1/2 cups unsalted butter
- 3/4 cup confectioners' sugar
- 3/4 teaspoon salt
- 1 1/2 cups finely ground almonds
- 4 1/2 teaspoons vanilla extract
- 3 cups sifted all-purpose flour
- Preheat oven to 325 degrees F
- Cream butter or margarine in a bowl, gradually add confectioners' sugar and salt.
- Beat until light and fluffy.
- Add almonds and vanilla.
- Blend in flour gradually and mix well.
- Shape into balls (or crescents) using about 1 teaspoon for each cookie.
- Place on ungreased cookie sheets, and bake for 15-20 min.
- Do not brown. Cool slightly, then roll in the extra confectioners' sugar.
- If you aren't eating all of these immediately, keep in fridge or freezer and re-roll in sugar!