Julie's had a terrible cold for a few days, and now Pete is starting. I'm hoping he can go to school tomorrow, partly for selfless reasons (he has library tomorrow and it's a stay-day for him, plus it's the annual Turkey Trot, which is the cutest event imaginable) and partly for selfish reasons (I have a million errands to run, not least of which is hitting the 20% off sale at Learning Express—Hanukkah is just 2 weeks away!). He's got the barking-seal cough going, although Stephanie assures me that hers was "a lot badder."
Yesterday I took Steph to "Ramona Quimby" at the Wheelock Family Theater. The rest of the Brownie troop had gone last week while we were at Brian's Bar Mitzvah. She loved it! And today I took her to another Brownie event, where we made Swap-Its, which seem to be little pins that you trade with other Brownies. Between those events and her big research project—oops, I mean Family Fun Learning Quest!—that's due tomorrow, it's been an all Mommy-Steph weekend (which of course implies an all Daddy-Pete-Julie weekend). She had to report on some aspect of Mexico, so she chose (with firm guidance from me) to talk about Mexican wedding traditions. This was just so we could make Mexican Wedding Cookies! Yum! And so easy now that Trader Joe's sells bags of ground almonds. I also downloaded a bunch of mariachi music and burned a CD for her.
Mexican Wedding Cookies
1 cup confectioners’ sugar, plus additional for rolling
1 cup butter, softened
2 teaspoons vanilla extract
1 teaspoon ground cinnamon
1/4 teaspoon salt
1 cup ground almonds (or any other nuts you choose—pecans are very popular)
2 cups all-purpose flour
Preheat oven to 350°.
Cream together sugar and butter. Add remaining ingredients and mix until well blended.
Form dough into 1-inch balls and place on ungreased cookie sheets, about 1 inch apart.
Bake for 10-15 minutes, or until set and just barely light brown.
Roll in additional confectioners’ sugar while still warm and place on wire racks to cool. Store in airtight container.