Mexican Wedding Cookies!

My boss gave me some delicious cookies for Christmas 2014. While I thought they were shortbread, turns out, after perusing through the Whole Foods bakery section, they were actually little delightful Mexican wedding cookies! (ok well I have to admit my boss won't even give me the name of the cookies, or the recipe, but they are 90% similar in look and taste!). the procrastinator that I am, I finally googled how to make them and turn's out they're pretty darn easy and kid friendly too.

At three, I really think there's no time like the present to get Max into the swing of cooking (and eventually washing dishes, yes!). I had bought Max a play kitchen but meh, he was just carrying his trucks and toys around with the dishes - so if my ultimate goal with the play kitchen was to gain some interest in the act, then hey just go for the real thing (also more apartment friendly). Behind the pictures, naturally, was a lot of MESS to clean up, and as for me, I raised my voice here and there because he was just dumping ingredients like there was no tomorrow. In the end though, the cookies tasted pretty good and we had a good time. This wasn't our first cooking experience, more recipes to come in the future!

^^ sous chef of the house ^^

^^ always have butter ready at room temperature when baking with little ones! ^^

^^ i wish i had counter space for a stand mixer, but sharing the hand mixer was pretty sweet ^^

^^ shake the bullet around or you'll end up with almond butter near the blade ^^

^^ no need to chill the mixture, the cookies didn't expand in size ^^

^^ could've added more sugar, but didn't want to escalate any unwarranted behaviours around here ^^

we used Paula Deen's Mexican Wedding Cookie Recipe! 

1 cup room temp unsalted butter

1/2 cup powdered sugar, and more for rolling cookies around

1 tsp vanilla extract

1 3/4 cup all purpose flour

1/2 cup almonds or pecans, chopped finely or like I did, pulsed to taste

Line cookie sheet with parchment paper.

preheat oven to 275 F

Cream butter, sugar, vanilla extract until smooth.

Gradually add flour

mix in nuts with spatula.

roll dough into traditional balls (or medallions like we did), they cookies will not expand in size.

bake for 40 minutes

once cooled but still warm, roll in powdered sugar.

How easy does that sound?

Happy cooking!