Pistachios,Cranberries and Pecan Mexican Wedding Cookies

Why am I always a last minute person?. The deadline for the blog game"Deballe ton blog" is almost over, well I'm slightly exaggerating... I want to send these before Christmas, that's what I decided.These festive, nutty,buttery,tender cookies were inspired by a recipe saw on"Epicurious". I divided the proportions by 4 and replaced ground pistachios with pistachio paste and pecans.

For about 20 cookies you need:

1/2 cups (1 stick) unsalted butter, room temperature
1/4 cup powdered sugar plus more for coating
1 teaspoon vanilla extract
1 pinch salt
1 teaspoon pistachios paste
1/4 cup dried cranberries
1/2 cup of chopped pecans
1 1/4 cups sifted all purpose flour
1 teaspoon water or a bit more
Beat butter and powdered sugar in large bowl until light and fluffy. Beat in vanilla and salt, then pistachio paste and cranberries. Using spatula, stir in all flour (do not overmix dough) and pecans.Add water.Set aside in the fridge for at least one hour.
Preheat oven to 350°F. Line baking sheet.
Shape dough by generous tablespoonfuls into football-shaped ovals. Place on sheet, spacing 1 inch apart. Bake cookies, 1 sheet at a time, until bottoms just begin to color, about 16 minutes. Cool cookies on sheets 10 minutes before coating.

Pour generous amount of powdered sugar into medium bowl. Working with 5 or 6 warm cookies at a time, add cookies to bowl of sugar; gently turn to coat thickly. Transfer cookies to sheet of waxed paper. Repeat to coat cookies with sugar again; cool completely. do ahead Can be made 4 days ahead. Store airtight at room temperature.

Déballe ton blog:Merci Choumie

Ce jeu "déballe ton blog" a été initié par Ninnie du blog Mitaine Ecarlate l'an passé et accueilli cette fois-ci par:Celilune Home Made With Love
Un grand merci à Choumie pour cet avant goût des fêtes de fin d'année.
Dans mon colis de délices gourmands:
- du Gomasio
- du sel piment d'Espelette
- épices à satay
- mélange d'épices
- roses des sables au chocolat blanc (je viens de les terminer,j'adore!)
- des mendiants au chocolat blanc
- des sablés au "biscuits roses de Reims"

"Fooding" November 2007: Happy Winner !

I usually never win at contests and don't even bother wasting my time...But what do you know...This 2007 autumn edition I won twice.A wine tasting sponsored by "La Winery " from Bordeaux and dinner with Patrick Samut (a trendsetter who launched the innovative and successful restaurant" La Famille", in the 18th district in Paris ) in his IKEA home kitchen.
What does "fooding" mean?
Paris, February 2001 : Fooding is the buzzword of the moment here. Merging the English words food and feeling into a French noun, it was coined in '99 by Alexandre Cammas in the hip Parisian magazine Nova. And ever since, le Fooding has been on every Paris gastronome's lips as well as on food-oriented pages from Elle to the Air France in-flight magazine. At the end of last year, le Figaroscope, the weekly entertainment section of the daily Le Figaro, wrote, "le Fooding has become a movement and might well turn into a phenomenon, stirring the consciences of gastronomic critics. Behind its trendy sounding name, le Fooding seeks to give witness to the modernity and new reality of drinking and eating» *

We were 8 at the table expected to arrive at 8:30 P.M.The hosts were very warm and welcoming which enhanced the impression we were old friends... The whole crowd had a lot of fun and spent a delightful evening that ended at almost 2 in the morning with promises of other Get-Togethers!


Amuse- Bouches with Eggplant Caviar and Apples


Potato Mousse Soup with Truffle Oil


Rouleaux de Thon with Cilantro, Maki, Olive, Enoki and Rice



Chocolate- Snickers Verrines with Ginger Rhum,Thai Basil and Pinapple Sorbet and Coconut