Yesterday my plan to sit on my butt and do nothing except knit, watch football, and eat cookies was foiled by my husband spilling a Grande Mocha all over the first decent couch we’ve owned in 16 years of marriage and which cost more than my first and second car COMBINED. Apparently I was a little….umm…..grouchy about it. However, less than 24 hours later, I spilled coffee all over my keyboard. So I sent him an email and invited him to make fun of me. Hopefully that will satisfy that smug bitch, karma.
I have knit a whole bunch of hats for the kids in the last few weeks (one of them has a volcano button!), but keep forgetting to take pictures because I am in a hurry to put them under the tree. I shall have postpone my bragging until after Christmas. I know, it’s a crashing disappointment. Try not to let it ruin your holidays.
I stayed up until after midnight last night making my annual Mexican Wedding Cake Cookies. I have not decided yet what my position is on sharing.
Mexican Wedding Cake Cookies
1 cup softened (not melted!) butter
¾ cup confectioner’s sugar
1 teaspoon vanilla
1 cup chopped nuts (almonds or walnuts)
2 cups flour
Shape into ¾” balls. Place ½” apart on greased cookie sheet.
Bake 25-30 minutes @ 325 degrees, or until barely golden around edges,
Roll in confectioner’s sugar while still warm.
Sharing is optional.