The reason I haven’t been writing very much is that I’m home in Vancouver and the main purpose of my visit was to be a part of one of my oldest and dearest friend’s wedding. The wedding was this weekend and it was gorgeous! She had it at Vancouver’s Museum of Anthropology, which is quite possibly the most stunning venue in the city, an uninterrupted view of mountains and ocean and forest. Not to mention the amazing collection at the museum and cocktails in the long house. And of course all of the fabulous people.
The ceremony was really lovely, a fusion of a lot of different wedding traditions — Jewish, Mauritian and Swedish. At one point, the officiant ground cinnamon sugar into the bride and groom’s hair – an Iranian custom (sans cinnamon) , though as far as I know there were no Iranian family members. In honour of the wedding, here is one more tradition — and a little more cinnamon sugar!
Congratulations Sarah and Alan — August 6th, 2011
- 1 cup unsalted butter, room temperature
- 2 cups powdered sugar
- 2 teaspoons vanilla extract
- 2 cups flour
- 1 cup pecans or hazelnuts, toasted and coarsely ground
- 1/8 teaspoon ground cinnamon
- With an electric mixer, beat the butter in a bowl until light and fluffy. Add half a cup of powdered sugar and vanilla and beat until well mixed. Beat in the flour and add the pecans. Divide the dough into two balls, wrap each in plastic and put in the fridge until cold, about 30 minutes or so.
- Heat oven to 175℃ (350°F). Whisk remaining 1 1/2 cups powdered sugar and cinnamon in pie dish to blend. Set cinnamon sugar aside.
- Take half of the dough from the fridge. Roll dough into two teaspoon sized balls with your hands. Arrange the balls on a large baking sheet, spread well apart. Bake cookies until they are golden brown on the bottom and a pale golden on top.
- Cool the cookies on the baking sheet for five minutes and then toss the warm cookies in the sugar mix to coat. Move cookies to a rack to cool completely. Repeat with the remaining dough.