Yep, I am now 70 years old. This seems so amazing to me and I keep wondering where all that time disappeared to.
But I was rewarded with a fun fiesta from my family. They went all out for this occasion.
First I got a dance floor. It was a beautiful setting.
A beautiful cake with Frida Kahlo on it.
The best decorations anyone could ask for and great food and goodies, like these little sombreros made from sugar cookies.
Gifts are also fun to receive. The most precious was receiving a picture of my mom that I had no idea existed. A life long friend who is in the picture found it and gave me a copy. I’m thinking it was taken in 1953 or 1954 in front of our old courthouse.
My family is always so supportive and loving that my heart is full of contentment.
Happy New Year!💜❤️💜❤️
You will love this recipe for these cookies if you do.
I remember first eating peanut butter cookies in elementary school. My memory of them is that they tasted heavenly and melted in my mouth.
In this recipe I added another step once they are baked. They look pretty and taste divine. Enjoy!
This recipe was taken from our newspaper many years ago and is one of my favorites.
When the cookies are baked and cooled, I dip half of the cookie in melted chocolate using melted chocolate chips.
Well, I’m a little late, but managed to bake my first batch of cookies yesterday.
I used a recipe that I cut out of a C and H box of sugar many years ago and you can tell by the stains on the card that it was used many times.
These little delights are very easy and you don’t need very many ingredients, although I did add one additional ingredient to make it my own.
I added a 1/2 tsp. of Abuelita granulated Mexican chocolate mix to the flour mixture and 1/2 tsp. of the chocolate mix to the sugar and cinnamon mixture just to give it a little punch of extra flavor.
Although the recipe calls for 10 minutes of bake time, you might want to try 9 min. The 10 minutes gave my cookies a toasted bottom.
These would be good with some Canela ( a Mexian drink made from cinnamon sticks.)
Many years ago when our kids were youngsters, I did a lot of baking at Christmas time.
I would start on December 1st and continue baking until the 23rd. My plan was to bake a batch of cookies every day and then freeze them.
All our relatives would receive a plate of cookies for the holidays. They all enjoyed the goodies and I think they actually looked forward to receiving them.
Our son confessed that he would sneak into the freezer and take a few of his favorites out to eat secretly.
Our oldest daughter has taken over now and bakes as much as she can. This year, I feel like baking and plan on taking a few of my favorite cook books out to use.
I’ll be posting some favorite recipes and hope that some of you will try them out.
It’s still a little early for baking but I’m getting myself ready for sugar cookies, chocolate chip cookies, Mexican wedding cookies, chocolate dipped peanut butter cookies, chocolate crinkles, gingerbread cookies…………..
I have been feeling very nostalgic for my mom’s cooking and baking lately. It might be because of my age that I long for those “good ole days”.
She would bake delicious cookies never having to use a recipe. One cookie that I loved was her Anise cookies which I have not eaten since I was a child.
I searched for a recipe that I thought my mom would use, something simple, but tasty.
Most of the recipes I found asked for rum or brandy…….no that would not do. We never had fancy liquor in our house, nor would my parents be able to afford to purchase liquor just to use in a recipe.
Luckily, I found a simple recipe on http://www.cooks.com.
1 c. butter (softened) 1/2 tsp. cinnamon
1/2 c.sugar 1/2 c. powdered sugar
1 tsp. vanilla
2 1/2 c. flour
1 1/2 tsp. anise seed
And to make it my own I added about 1/2 tsp. of orange zest.
With mixer beat butter, sugar and vanilla until smooth. Beat in flour, anise seed, and orange zest. Refrigerate 60 minutes. Roll flat and cut with cookie cutter. Bake on ungreased cookie sheet 8-10 minutes at 400 degrees. Cool and then roll in cinnamon and powdered sugar after baking.
♥Love this recipe. The cookies were more of a shortbread type cookie and very good.
I truly don’t remember what my mom’s cookies tasted like, I just know that I loved them.
By the way my hubby , my oldest grandson, and my oldest daughter gave me a 5 star rating on the cookies. My son-in-law, Aaron gave me a 4.7 rating…. hmmm.
Wanting to make something from my Mexican culture for Easter, I looked for a recipe for polvorones, which is one of my favorite Mexican cookies.
As I searched for a perfect recipe, I came upon one from the Pillsbury site that called for their refrigerated cookie dough.
I should have known better, but was tempted by the recipe because it said “very easy”.
Yes, this recipe was so easy and the cookies came out very pretty, but they don’t taste like polvorones.
I gave the taste a rating of 2.5 , only because they taste like sugar cookies, not like polvorones. I gave the appearance of the cookie itself, a 4 out of 5, because they do look very pretty.
Learning that easy is not always better, I will keep looking for for an authentic recipe.
If you are interested in making a very easy cookie that looks pretty, here is the recipe.
They would be perfect for tea or coffee.♥♥♥♥
Preheat oven to 350.
1 roll Pillsbury refrigerator cookie dough
1/2 cup all purpose flour
1/2 cup powdered sugar or 2 tbsp colored sugar.
Break up cookie dough. Stir in or knead in flour until well blended. ( I added 1/4 tsp vanilla just to make it my own.)
Shape dough by rounded tbsp. into balls; roll balls in powdered sugar.
On ungreased cookie sheet, place balls 2 inches apart.
Press bottom of drinking glass on each ball until about 1/4 inch thick.
Bake 9-11 minutes or until light golden brown. Immediately sprinkle with powdered sugar or colored sugar if you prefer. Cool 1 minute then remove from cookie sheet to cooling rack.