I know my limits.  Which is why I rarely bake anymore.  When I lost quite a bit of weight, I did so by exercising more and eating less–and giving up fast food, candy and diet pop.  For the most part, three years later and fairly maintaining that weight loss, I still have zero desire to eat fast food.  I gave it up cold turkey.  Now the thought of it turns my stomach.  Once in a blue moon, a Taco Bell taco sounds good, but I don’t eat it.  I believe I may have eaten a few Big Macs in the past three years, but never crave them.  No diet pop.  Gross.  Candy . . . still my downfall.  If I stumble, that’s where I stumble first.  I don’t buy it–but I’ve got a husband who does bring sugar into the house. 

At Christmas, I’ve usually baked cookies.  This year I wasn’t going to.  I knew I’d eat them.  Well, I decided to make three types of cookies for my daughters.  The peanutbutter Hershey kiss thumbprints, pecan snowballs, and roll out sugar with frosting.  Okay, I admit it–I was like a monster unleashed eating all those cookies.  I got rid of the extras around here and I’m back in control.  I simply cannot be trusted around sweets.

Since it is Christmas, I will definitely indulge in holiday chow, er, cheer. As I think we all should. So with that in mind, here’s the recipe to those delish Pecan Snowball cookies.

1 cup butter
1/2 cup sugar
2 teaspoons vanilla
2 cups flour
1/2 teaspoon salt
2 cups finely chopped pecans (I put mine in the food processor)
1/2 cup confectioner’s sugar

Preheat oven to 325 degrees. Cream butter and sugar. Add vanilla, flour, salt and pecans and beat well. Form into one-inch balls and place them about one inch apart on a cookie sheet. Bake for 25 minutes. Let cool five inutes and roll in the powdered sugar. YUM YUM