Cookie bender

I don't know if it is the chill in the house, being tired from going back to work, or something else completely, but I want cookies. And more cookies. Its not like me to crave cookies, I generally trend towards fruity sugary things like poundcake and berries, ice cream, etc. Since I went back to work last week, I've tried to keep things simple in the kitchen, to get in a few routines again. I've been packing lunches... and making cookies.

The only recipe I will ever use for oatmeal raisin cookies is the Quaker Vanishing Oatmeal Raisin Cookie recipe, but I make it with either cranberries or dried cherries (like this time). The cookies in the top photo are my mother in law's wedding cookies. My mother made these when I was young too, and  think the recipe is pretty standard, though called Danish wedding cookies, Mexican wedding cookies, and/or Italian wedding cookies. 

"International" Wedding Cookies

1 c. pecans

1 stk butter (cold is fine if you are using a food processor)

1/4 c. confectioner's sugar

1 tsp.vanilla extract

1 c. all purpose flour (a GF all purpose blend works OK too)

1/8 tsp salt

additional confectioner's sugar for rolling

Preheat oven to 350F. Put pecans in food processor and whiz until finely ground. Add all remaining ingredients (cut the butter into smaller pieces) and whiz until a dough forms. Use small spoonfuls or scoop from a small sized batter scoop. Roll to shape the balls uniformly. You may need to chill the dough if you find the shaping process difficult. Bake on an un-greased cookie sheet in 350F oven for 10 minutes. Gently roll hot cookies in confectioner's sugar to coat. Leave to cool completely on a cooling rack and re-roll in the sugar. 

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