I finally got in a great yoga session taught by one of my besties who recently became a yoga instructor. It’s so nice to have talented, sweet friends. I learned several new yoga poses and learned the best pose/stretch for the IT band (runner’s speak…the IT band runs down the outside of your leg, from your hip to your knee and wraps under your knee). I knew yoga was good for runners but man, having a runner teach you yoga is the best idea EVER! Basically, I’m just saying you need to get my friend, Tessa to teach you some yoga!
Then, come over and help me eat these incredible cookies! I know this is a ‘healthy eating’ blog but, come on, it’s mentally healthy to indulge every once in a while. Remember to keep portion size in mind most of the time but, let that go on occasion too :)! After all, it IS CINCO de Mayo!
Today is also my parent’s 34th wedding anniversary. They are in town this weekend, so, cinco de mayo + anniverssary= Mexican Wedding Cookies! And, double celebration on a Saturday=eat whatever you want. Duh!
–1 cup butter (use stick butter, NOT tub butter OR margarine)
–1/2 cup white sugar
–2 tsp vanilla extract
–2 tsp water
–2 cups all-purpose flour
–1 cup sliced almonds
–1/2 cup powdered sugar
You may also want to find a helper for entertainment…
(Yea, that’s a pizza box…sometimes we make frozen pizza for dinner. gasp! Of course it’s not nearly as tasty as this pesto pizza) 🙂
Directions: In a medium bowl, cream butter and sugar (see note below on how to cream). Add water and vanilla and stir. Add flour and almonds and stir until blended. Cover and chill in refrigerator for at least 3 hours. Then, preheat oven to 325 degrees F. Shape dough into balls (about 1″ in diameter) and place on ungreased baking sheet. Bake for 20-30 minutes or until bottoms are starting to brown and tops are starting to look golden. Once cookies have cooled, roll in powdered sugar and enjoy!
How to cream butter and sugar: Make sure butter is room temp–leave butter out on counter for about an hour or until it feels like it’s room temperature. Cut butter into cubes. Stir with a wooden spoon until butter is soft. Add in sugar, stirring with a fork. It should look fluffy and a lighter yellow color when done creaming.