This is most definitely going to be a short post. It's 3:40 AM on Sunday, and I'm just getting a chance to finally sit down and take a break to put this whole post together. I have decided to take a short break from cramming Japanese art/physics/Islamic civ/public art and public space and work on this post for two reasons. The first reason I can come up with is that my brain hurts. Yes, I just said that. My brain hurts. It's incredibly frustrating to go on Facebook and see all your friend's statuses about finally being home for break, or celebrating their last final, or whatever, when you still have yet to take your first exam. But that's just me ranting. My brain does hurt though. Attempting to stuff that much information takes its toll eventually, so I apologize in advance if any portion of this post is slightly incoherent. I think I'm going to take a precaution in advance and just make this be a post with less words (I have to save some of the coherence that remains for finals) and fill it with lots of pretty pictures. Maybe I'll even throw in a couple of captions here and there. I'm gonna play it by ear as of NOW.
But anyway. What's the second reason for taking a break? Mexican Wedding Cookies, duh!
These cookies are easier to make than you think, and they really are delicious. My mom and I have been making them for years, and they make fabulous gifts. Just stick them in a nice tin with some tissue paper, maybe throw on a bow if you're feeling daring, and you have yourself quite a nice gift to give.
More pretty pictures up ahead!
Mexican Wedding Cookies
recipe from Williams-Sonoma
1 cup (2 sticks) unsalted butter, at room temperature
1 1/4 cups confectioners sugar, divided into 1/2 cup and 3/4 cup
1 teaspoon vanilla extract
1/4 teaspoon salt
1 3/4 cups all-purpose flour
1 teaspoon ground cinnamon
1 cup ground almonds (I used slivered almonds that still had the skin on)
In the bowl of a standard electric mixer, beat the butter on high speed until it is fluffy and pale yellow. Add the 1/2 cup of confectioner's sugar, and continue to beat until the butter and sugar are creamed together and light and fluffy. Lower the mixer speed, and add the vanilla and salt, beating until mixed together.
In the meantime, preheat the oven to 350 degrees F. Have two baking sheets lined with parchment paper or Silpats ready, and place the remaining 3/4 cup confectioner's sugar into a shallow bowl or dish.
Transfer the cookies to wire racks, and allow to cool for 5 minutes. Then, roll each cookie in the confectioner's sugar, one at a time. Allow the cookies to cool completely on wire racks before enjoying.
Yields about 4 dozen cookies.