It’s nearly June now. It’s hard to believe summer is just around the corner. You are probably busy planning your patio parties, barbecues, and vacations. At least, I hope this is what you’re doing. If not, I encourage you to do so immediately.
That said, my purpose today is not to make you feel guilty by reminding you of the resolutions you made months ago. I am willing to bet such things are just about the farthest things from your mind. I’m sure you’re doing just fine without that.
As for me, I’ll just say for the record that I’m not great about making New Years resolutions. I’m not always certain what needs resolving and tend to be more wishy-washy than proactive. Besides, I’ve had enough failures in my life without intentionally setting myself up for them.
This past January, however, I threw caution to wind. I made two resolutions, which both seemed reasonable and timely at this stage in my life. This is a milestone birthday year for me and, given these goals have long been stewing in my mind, it seemed appropriate to make them official.
My resolutions were simple:
Resolution #1: Make Beef Bourguignon.
Resolution #2: Make a baby.
I know what you’re thinking. These resolutions aren’t necessarily straightforward. I agree. There are obvious complexities involved in both tasks.
A year is a year, however. That’s the deal. I still have another 7 months to make Julia Child’s classic dish. For now, I am feeling pretty darn good about checking off resolution number 2.
That’s right. There is a lovely little bun in my oven that’s scheduled to make his or her debut in December. And, while waves of fear routinely wash over me, I’m pretty elated about the whole thing. K is simply over the moon.
So, without further ado, let me introduce you to my little one. I’m currently referring to him or her as “the thunder down under” as a result of the nearly constant nausea. On really bad days, it’s “Rosemary’s Baby.” Today, however, I’m feeling like a champion and the baby is simply a sweet little bird. Maybe even a redheaded one? One can only dream.
This calls for a celebration. A sweet treat is in order. It’s an exciting treat too because the recipe is one I found after much searching and testing. I think it’s the perfect cookie because it’s easy to make, but also because it has the perfect balance between sugar and salt. And, the texture? It melts like butter in your mouth. I hope you’ll bake up a batch and celebrate my news with me. I can tell you already that my baby likes a good party and some tasty treats.
Mexican Tea Cookies
2 sticks unsalted butter, softened
3 cups confectioner’s sugar
1 tsp vanilla extract
2 and 1/4 cups all purpose flour
3/4 cup very finely chopped pecans
3/4 tsp salt
Beat together butter and 1/2 cup confectioners’ sugar in a large bowl with an electric mixer at medium speed until pale and fluffy, about 4 minutes. Beat in vanilla. Add flour, pecans, and the salt and mix at low speed until just combined. refrigerate, covered, for at least 6 hours.
Put a rack in the middle of the oven and preheat to 375 degrees. Lightly butter two large baking sheets.
Let dough stand at room temperature for 15 minutes to become pliable. Sift remained confectioners’ sugar into a large shallow bowl or onto a cutting board and set aside.
Roll level teaspoons of dough into 3/4 inch balls and arrange about 2 inches apart on butter baking sheets. Bake cookies in batches until bottoms and pale and golden, 8=10 minues per batch. Immediately transfer hot cookies, about 6 at a time, to confectioners’ sugar and roll until coated. Transfer to racks to cool.
You can roll them again in the sugar when cooled. That’s up to you. Enjoy!