3 weeks with a 5 year old
Thank sweet baby jesus Cat went back to school today.
Don’t get me wrong, I am so lucky to be able to hang with my babygirl. She is so freaky cool - she has a llama named Schnitzel and speaks her own language. We we play games, she always gets to be the princess and I get to be the evil queen with nasty intent (woohoo!!). I get to do all kinds of fun things I never got to do as a kid - Shrinky Dinks, Sea Monkeys, and MouseTrap. Wow. We colored, played video games, watched all kinds of movies and cartoons, jumped rope, and on and on and on.
I think she was starting to get fed up with me. She shouted “HOORAY” Friday night when I reminded her she was back to school in a few days. Hooray indeed.
Enough with the bitching, here’s a cookie recipe.
2 cups all-purpose flour
2 cups finely chopped pecans or walnuts
1/4 cup sugar
1 butter, softened
1 teaspoon vanilla
Powdered sugar
Heat oven to 325°F. Throw it all into your mixer EXCEPT the powdered sugar. Beat at low speed, scrape that bowl, mixity-mix.
Here’s the key to these - they have to be bite-sized. NO BIGGER THAN 2 SMALL BITES! Why? Because these are so f’n light and crispy, they crumble under the slightest pressure. So - get an appropriate sized amount of dough and roll into a ball. Place 1 inch apart onto ungreased cookie sheets. Bake for 18 to 25 minutes or until very lightly browned.
Cool 5 minutes; roll in powdered sugar while still warm. THEN LET THEM COOL COMPLETELY!!! and roll them again in more powdered sugar.
Each batch makes 60ish cookies. I had to make 5 batches of these for Christmas this year. They go that fast. Quick make them now!
