My Mexican Wedding Cake/Sugar Bombs got a little make-over this year with a little help from smitten kitchen. Butter, sugar, vanilla, flour. All on hand, sitting on my kitchen table, ready to go. As is my usual start of the day off, I'm down at my local java joint, noodling away on the internet when up pops this gorgeous recipe: Cashew Butter Balls. I like to think that great minds think alike...but the reality is, everyone who has ever baked a cookie, makes some version of this because they are easy and delicious...even when they're over baked. The timing on this one was freakin' freaky though, as I was only moments away from churning out my old version (I ended up following Deb's recipe using almonds since I already had so many on hand).
This excited me on two fronts: Cashews (lovelovelove 'em) and an all food processor prep. The recipe I'd been using for years (from a 10 year old Good Housekeeping Holiday edition) was the beat-with-a-wooden-spoon method and oddly enough, instructed to add the vanilla to the dry mixture?!? I never thought to question this before. I wondered what those darkish, little, crunchy clumps were in a recipe sans nuts.
Now I know better.