It was so long ago, the girl child was still in high school.
None of us got dressed.
No make up or contacts for me.
Woke up and baked some cookies, then went ahead and made some soup to reheat for dinner. (hot dog soup in case you care)
Hubby, the girl and I just sat on the couch and watched movies and TV all day.
I know, I know, I won't win "Good Parent of the Year", but we spent time. Time matters!
The girl had a homework load that rivals some colleges.
Hubby works his hands to the bone every day.
My brain is mush by the time I get done at work every day.
Every night we have something. Every weekend we have something.
It's a pace we don't want to have to keep up with all the time.
Down time is important.
Even more important, it was down time with my teenager. She chose to spend her day with us instead of the mall, or a friend, or her computer.
Maybe we should have taken a walk in the park, or something else a little more "wholesome", but I don't care.
1 Roll (16.5 oz) refrigerated sugar cookies
½ Cup all purpose flour
½ Tsp almond extract
1 Tbsp sugar
2 Cups powdered sugar
¼ Cup butter (softened)
4 Tsp milk
¼ Tsp almond extract
1 drop red food coloring
1. Heat oven to 350
2. In large bowl, break up cookie dough
3. Stir/knead in flour and almond extract until well blended
4. Shape dough into 90 ½ inch balls
5. Place balls on ungreased cookie sheets
6. Press bottom of glass dipped into granulated sugar onto each ball until ¼ inch thick
7. Prick top of each cookie with a fork
8. Bake 6-8 minutes until set but not brown
9. Cool completely
10. In small bowl, beat filling ingredients with electric mixer on low speed until smooth and creamy
11. Spread about 1 tsp filling on bottom of half the cookies
12. Top with another cookies, press down gently13. Store in refrigerator
Recipe adapted from Pillsbury