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