“It is only with the heart that one can see rightly; what is essential is invisible to the eye.” ~ Antoine de Saint-Exupery
NOTE: I spend my Wednesdays Unplugged from appointments. It’s my day to stay home, enjoy cooking and welcome our kids and grandkids for dinner in the evening. We end our meal with quotes from the Norwegian ‘Quote Cup’ passed on to me from my grandmother. I share a quote and a recipe here each week, along with an update and photos of what has been going on in our lives. I love trying new recipes…and love getting recipes you would like to share!
This week has been one of laughter and singing. Our Breakfast Club had a fun night, and our grandson had his winter concert with Minnesota Boychoir… at Plymouth Congregational Church this year, a warm and more intimate venue than past years. It was fun seeing how much his self-confidence has grown through the years… he was obviously having a good time! The strength of the relationships, respect and self confidence they build through their many years of working together will be with them throughout their lives.
RECIPE OF THE WEEK
I made the cookies in this week’s recipe because Rose Street Patisserie where I used to pick up a Pecan Sandie when I picked up a baguette is no longer there and I was hungry for one! The recipe said the dough should be chilled for at least 4 hours… which I did. Only problem was, the dough was hard like a rock so it didn’t work to shape them into walnut-sized balls as the recipe said. I ended up cutting them instead. I think next time I either wouldn’t chill the dough so I could form the balls… or I would form rolls to slice like refrigerator cookies. The shape didn’t matter, however… they were delicious.
PECAN SANDIES
- 2 cups chilled butter (4 sticks, 1 pound)
- 2/3 cup white sugar
- 4 teaspoons water
- 4 teaspoons vanilla
- 4 cups sifted flour
- 2 cups chopped pecans
- Powdered sugar
Cream butter and sugar until smooth. Beat in water and vanilla. Gently mix in flour and pecans until blended.
Shape into walnut sized balls and bake immediately… or form into cookie-sized rolls, cover and chill at least 4 hours or overnight, then slice into cookies for baking.
Preheat oven to 325 degrees F. Bake for 18-20 minutes. Roll in powdered sugar while still warm.
