Tuesday 12-09-08 December 9, 2008
Posted by Rusty in Uncategorized.
Tags: Mexican Wedding Cakes
I went in to work this morning and was bored to tears. The boss showed up around ten, and I left about eleven thirty. Total snoozefest. Tomorrow we have a fairly busy day, though, so at least I will have something to occupy my brain.
Stopped by SearsEssentials on the way home, attempting to find some stocking stuffers for The Hub and Bryce. I found a few for Bryce, but nothing for The Hub. I tried on some pants, since I don’t seem to have any that fit me this year. I don’t understand why clothing manufacturers think the average woman is six and a half feet tall! I tried on size sixteen pants, and I could have worn a pair of ten inch stiletto’s and they would have been too long still. I’m not short (About 5’6″) but that was ridiculous. I went back and got a few pair of 16 petites. They fit me perfectly, except a bit baggy in the hips. I bought them anyway, because a size smaller would have been too snug for my liking. The length is perfect. I’m searching for a top to wear for Christmas (Though, why? I dunno. My family doesn’t do the whole “Get dressed nice for the holidays” thing. I still like to, though.) and I know exactly what I want, I just have to see it first. Ha ha.
I haven’t done any of my holiday baking yet. I don’t know that I will be doing much of it. I do want to make a few mini loaves of pumpkin bread or cranberry bread for the mail lady at work, my friend Sheila from down the breezeway, and my hairdresser. Other than that, I don’t think I’ll worry too much about it. MitMarie can’t have the cookies I make her every year, so I’m not even making those. I will be making some extra super spicy Chex mix, though. Wouldn’t be a holiday without it!
Here is the recipe for the Mexican Wedding Cakes (aka Russian Tea Cakes) I make for Marie every year:
Mexican Wedding Cakes
Makes about 48
1/2 cup powdered sugar
1 cup butter, softened
2 teaspoons vanilla
2 cups all-purpose flour
1 cup finely chopped pecans
1/4 teaspoon salt
Pre-heat oven to 325 F. In a large bowl combine 1/2 cup powdered sugar, butter and vanilla. Blend well. Stir in flour, nuts and salt until dough holds together. Shape into 1-inch balls. Place inch apart on ungreased cookie sheets. Bake for 15-20 minutes until set but not brown. Immediately remove from cookie sheets. Cool slightly and roll in powdered sugar. Cool completely and reroll in powdered sugar.
I have a new sweater pattern to start knitting – but I can’t seem to wrap my head around casting on and getting started. I’m still a bit foggy from being ill, I’m afraid I will screw something up and have to start and restart over and over again, like that last @#$^ sweater.
Quote of the Day:
I know well what I am fleeing from but not what I am in search of.
~Michel de Montaigne