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A hub for all things to do with design, furniture painting, photography, style, event planning [and some foodie bits for good measure].  

My favorite cookies and tea and cup and saucer and camera lens

...And yes. All of these would be on my ever growing list of favorite things.  Last week I got a new lens [wahooo!!!] and I've just started dabbling with it, so I can't give a really in depth review just yet. I can safely add it to my favorites list. It's so easy to get a great shot with this guy and I'm just having a lot of fun with it for now.  I made some delightful almond Mexican wedding cakes [yes, they're just almond cookies, and no I'm still not sure why they're ever referred to as 'cakes']. I already posted this recipe for them a while back [just realized I posted this almost exactly one year ago so apparently I really enjoy this sort of cookie in the spring!]. I never took proper foodie styling photos of them, so I figured I would give it a go with my new lens! This version of the cookies is also a bit different [it hasn't got any eggs in it for starters] so try both recipes and see which one you prefer!

FAVORITE THINGS

1. mexican wedding cakes [recipe below] 2. fortnum & mason breakfast blend tea 3. vintage turquoise tea cup set from bavaria 4. canon 35mm f/2 wide angle prime lens

Almond Mexican Wedding Cakes

Ingredients:

  • 2/3 cup sliced or slivered almonds [I had sliced on hand]
  • 3/4 cup white sugar
  • 10 tablespoons softened butter [I've been slowly decreasing the amount of butter in this recipe, and I think I could take a smidge more off, but they're mighty tasty this way!]
  • 1 teaspoon vanilla extract [I prefer to use almond, but I'm fresh out, and this did just fine]
  • 1.75 cups all purpose flour [this recipe works great with gluten free flour too!]
  • 1/2 teaspoon kosher salt
  • 1/2 cup powdered sugar [you may not use it all, or you may need more- it's a toss up]

Directions:

  • Preheat the oven to 325 [you can do this a bit later, but I'm a creature of habit and always do this from the onset]
  • Use either a food processor or blender to grind up the almonds and sugar together until it forms a fine mealy powder.
  • Blend in the extract, flour and salt until well combined
  • If you're using a blender like I did [I was too lazy to take out the FP], dump all these ingredients into a large bowl and mix in the softened butter [make sure it's good and soft and NOT melted!] until a crumbly dough forms.  
  • Lay out a long sheet of plastic wrap and dump the mixture onto it. Using your hands and the plastic wrap, push the dough together into a log shape [it doesn't need to be perfect!]
  • Wrap tightly with the plastic wrap and refrigerate for at least a half hour [you can double wrap this and freeze this for months, FYI]
  • Once the dough has chilled, remove the wrap, and begin to cut the dough and form it into round balls [up to you, but I like to make mini cookies, so maybe a half inch in diameter?]
  • Place the cookies on baking sheets, and then back in the fridge for a few more minutes [of course I forgot to count, but I'd say no more than 10 should be fine]
  • Bake them in the center oven rack for 15-18 minutes [mine took around 16 this time]
  • Transfer them to a cooling sheet if you have one or just onto a plate and allow to cool for 10 minutes
  • Place the powdered sugar in a bowl and using a fork, toss the cookies [toss your cookies, heh] one at a time until covered to your liking in sugar [I like LOADS of powdered sugar]. 
  • Serve with your favorite tea, or coffee, or just eat them all at once. [but try not to]