Bags o' Cookies

(click on photo to enlarge)

I made cookies (Powdered Sugar Pecan Cookies) for my fellow stampers in my upline group. I made the bag tags using:

Big Shot

Scallop Circle #2 die (item #113469)

Circles #2 (item #114526)

Coluzzle (now retired)

Kraft cardstock

Whisper White cardstock

Real Red cardstock

Chocolate Chip classic ink pad

Stamps: Sweet Season (item #116471 p. 29 of the catalog)

3/4" Polka Dot Grosgrain ribbon in Real Red (item #115608).

Glassine Bags

All products (except for glassine bags) by Stampin' Up! copyright 1990-2009.

UPDATE:

I've had several people ask me for the recipe so here it is. This is my Aunt Alaura Mae's recipe. She used to make them every Christmas and every year she'd bring them in a square metal tin with an embossed lid (funny the things we remember). She makes a load of this dough and freezes it so she can bake at a moment's notice.

Note: Aunt Alaura Mae passed away January 9 at the age of 90 (would have been 91 in March). Every time I make these cookies I will think of her. We are thankful that we were able to spend the day after Christmas with her and several of my cousins. My older cousin Bob (her youngest and only surviving child) passed away just 3 weeks before Christmas unexpectedly. Although she was still self sufficient living on her own, I think after her son died she was just ready to go too. We'll miss you Aunt Alaura Mae. I'm sure you're having a grand time in Heaven with Bob, Nancy, Mom, Dad, Uncle Wally, and Grandma Alice. We'll see each other again someday.

2 sticks room temp butter
4 Tbsp powdered sugar
2 tsp. vanilla
2 cups flour
1 cup chopped pecans (I used walnuts cuz didn't have pecans it turns out the same)

Beat butter and powdered sugar together. Add vanilla and beat again. Add 2 cups flour slowly until well combined, then add the nuts and combine again.

Wrap dough in wax paper or clear wrap and form into a long tube (I make mine squared). Put in refrigerator until firm (or a few minutes in freezer). Slice and bake at 300 degree (yes, very low). Cook about 15 mins or until JUST BEFORE THEY BROWN. Don't let them brown (mine come out looking a Very Vanilla color LOL). Cool on rack. When completely cool, cover in powdered sugar. These things fall apart in your mouth. So airy and delicious. Oh, and low calorie too ROFL.