I’m a terrible shopper. I really am. Terrible as in, I’m itching to go shopping whenever I’m not working, bored, or whenever I’m feeling down. Earlier this week, I wandered into the Chanel store to take a gander at all the beautiful bags, pondering if there were any more lovelies to add to my “must have before I die” list. Lucky for my future wallet, there was nothing else I really wanted besides my usual 2.55 jumbo classic red flap in caviar leather.
Just then, a wonderful salesman happened to ask me if there was anything he could help me with, and I inquired about my dream bag out of curiosity (it’s really hard to find the purse and if you do, there’s always a waiting list). He proceeded to tell me that there was a waiting list of about twelve people and that they’d only be getting five (for the year, I’m assuming?). Before I knew it, he was adding me to the wait list so that I would be informed when they received my dream bag for me.
I walked out of the store thinking, “What the heck did I just do?” But there was no harm done because I didn’t and won’t get charged anything– I’d just be the first to know when the purse came in. I definitely don’t have the money right now to buy that purse (not quite sure if I ever will), but I told myself that I will be a proud owner of it before I die. Hey, a girl can dream, can’t she?
OH! I would also love to welcome my boyfriend’s third niece, Giuliana Rose, into the world!
This recipe is from Miss in the Kitchen. The cookies are made with powdered sugar, so the cookie itself is very light and fluffy. They don’t spread at all, but I was fine with it because they looked like cute little buttons. These toffee butter cookies were not heavy at all and had such a lightweight texture. Toffee and butter complement each other wonderfully and I wouldn’t change a thing about this recipe.
- 2 1/2 cups flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 cup butter,softened, no substitutes
- 1 1/2 cups powdered sugar
- 1/2 cup toffee bits
- 1 egg
- 2 teaspoons vanilla extract
- Preheat oven to 350 degrees. In a large bowl, beat together with electric mixer, butter and powdered sugar, add egg and vanilla, beat until fluffy.
- Add flour, baking powder, baking soda and toffee bits, beat at low speed until well combined.
- Use a medium cookie scoop or a tablespoon full rounded into balls and place 2 inches apart on greased or lined cookie sheets.
- Bake 10-12 minutes or until cookies are starting to brown on the edges. Cool on cookie sheet for a couple of minutes, move to wire rack to finish cooling.