Yummy…Snowball Cookies…buttery pecan delicious!

These cookies have been a family favorite EVERY Christmas since before I was born!  I started making them before I turned 10 and have been making them about every year since, tweaking and perfecting the recipe along the way. Try ’em and they’re sure to be among your family’s favorites too.

Click here for the printable PDF file — — this file requires a RECENT version of Adobe Acrobat Reader, available for FREE at adobe.com.

Tracy‘s old-fashioned, family favorite:


Snowball Cookies

Simply delicious buttery pecan cookies!

Ingredients:

  • 1 cup butter
  • 1/2 cup powdered sugar
  • 1 teaspoon (real) vanilla
  • 2 cups flour
  • 1 cup pecans, finely chopped
  • 2 cups powdered sugar set aside – to be used
    for rolling cookies after they come out of the oven

Directions:

  • Preheat oven to 350 degrees
  • Cream butter and powdered sugar.
  • Add vanilla, nuts & flour. Mix well.
  • Shape dough into 1″ – 1 1/2″ balls and place on cookie sheet.
  • Chill in refrigerator for approximately 1 hour.
  • Remove from refrigerator and bake 20 minutes at 350 degrees.
  • While balls are still hot, gently roll in powdered sugar. Place on a plate to cool.
  • Store in a tightly sealed container.
Click here for the printable PDF file — — this file requires a RECENT version of Adobe Acrobat Reader, available for FREE at adobe.com.


These cookies taste
best at least one day AFTER baking.

Click here for the printable PDF file — — this file requires a RECENT version of Adobe Acrobat Reader, available for FREE at adobe.com.

Lazy Girl Designs + Shiva Paintstiks = Omagosh…WOW!

This past Fall, Shelly Stokes of Cedar Canyon Textiles asked her friends in the DIVAS quilt group to make some sewn “samples’ showcasing fabric embellished with
Shiva Paintstik rubbings.

The group utilized a variety of Lazy Girl Designs patterns.

The results are absolutely STUNNING!  Click here to take a look (opens a new window) and be sure to scroll all the way down.

Product Review: Pajama Quilter Reloaded DVD by Dawn Ramirez

I’m *sew* pumped! I just finished watching the newest addition to my personal DVD library.  The video is
called The Pajama Quilter Reloaded and it’s a brand new, hot off the DVD presses release from Dawn Ramirez.

If you’re looking for a stuffy, snooty instructor this video is NOT for you. Dawn is a relaxed, easy going, encouraging instructor that makes learning ENjoyable.  Put on your PJs, grab your favorite chocolate, pop in the DVD and get ready to have a blast!

While Dawn is a longarm quilter and she shows samples of quilting on her longarm, the principles she teaches for free motion quilting are learned away from the longarm itself.  That means this DVD is excellent for ANYONE who wishes to understand the concepts and principles of free motion quilting design.

Dawn shows new patterns and clear examples for how to develop your own free motion quilting style.  It’s unbelievable to me how much is included for the price!  There’s 87 minutes of relaxed, fun and encouraging instruction.

My favorites (at the top of my list to try) are: Dwirling, Wonky Feathers, Pebbling and Bananas…but there’s so much more! Want to see a sample?

The Pajama Quilter Reloaded DVD is available at Sew Thankful, click here…

Sharing my FAVORITE Christmas Cookie recipe with you

Click here for a printable PDF — this file requires a RECENT version of Adobe Acrobat Reader, available for FREE at adobe.com.

Gingersnap Cookies


Ingredients:

  • 3/4 cup butter
  • 1 cup brown sugar
  • 1/4 cup molasses
  • 1 egg
  • 2 1/2 cups flour
  • 2 teaspoons baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon ginger
  • 1 teaspoon cinnamon
  • 1 cup granulated white sugar (for rolling dough balls)

Directions:

  • Preheat oven to 325 degrees
  • Cream together butter, brown sugar, molasses and egg in a large mixing bowl.
  • In 3 separate additions to the creamed mixture, sift flour, baking soda salt ginger and cinnamon. Make certain to mix dough completely.
  • Form dough into 1″ – 1 1/2″ balls.
  • Roll dough balls in granulated sugar until evenly coated.
  • Place sugar-coated dough balls on un-greased cookie sheet. Make certain to space 2″ – 3″ between balls of dough.
  • Bake approximately 10 minutes. Centers should still be soft looking.
  • Cool slightly before removing from cookie sheet.
  • YUMMMY…enjoy at least 1 warm cookie sample.

Hint: Gingersnaps have a tendency to get crunchy after they cool and begin to age. I like them crunchy to dunk in coffee. But if you prefer to keep gingersnaps
somewhat soft, it is helpful to store them in a sealed plastic container with a slice of bread. The slice of bread will become hard/stiff…but it will help the cookies remain soft.

Click here for a printable PDF — this file requires a RECENT version of Adobe Acrobat Reader, available for FREE at adobe.com.