(Pecan) Sandy, My Darling, You Hurt Me Real Bad

Aloha from the land of class registration. The land of checking Winter Quarter schedules everyday and secretly hoping that senior priority doesn’t get in the way of my wimpy sophomore status and nobody wants to register for my class or section so I can get…nope. Someone registered already. Not just someone. Half the class is filled.

Yeah, way to make my wishes come true 11:11. This is why I don’t make wishes at 11:11 or while holding my breath and closing my eyes through a tunnel anymore (and partially because if I held my breath and closed my eyes while cruising through a tunnel, I would crash the car and would end up in one of those “FAIL” blogs with headlines “GIRL CRASHES CAR WHILE TRYING TO MAKE A WISH IN A TUNNEL”).

That is not going on my internet record. Ever. So don’t make wishes while closing your eyes, holding your breath, and driving through a tunnel. It doesn’t work anyways.

Also, hola from the land of sleeplessness and zombie eyes. I’m having a blast, as you can see. Spending my days chilling under freezing cold rain and warming my fingers with a double-shot caramel latte as I become a semi-resident at the school library. And that soundtrack of snoring students and frantic page-flipping puts a nice little cherry on top.

Yes. These are the lands I am writing from. I know you wish you were here too.

Pecan Sandies (From Martha Stewart)

Makes 18

• 1/2 cup (1 stick) unsalted butter, room temperature
• 1/2 cup packed light-brown sugar
• 1 1/2 teaspoons pure vanilla extract
• 1/4 teaspoon salt
• 1 cup all-purpose flour (spooned and leveled)
• 1 cup pecans, coarsely chopped

1. Preheat oven to 350 degrees, with racks in upper and lower thirds. In a large bowl, using an electric mixer, beat butter and sugar until light and fluffy; beat in vanilla and salt. With mixer on low, gradually add flour, beating just until combined. Fold in pecans.
2. Roll dough into 1 1/2-inch balls, and place on two baking sheets, 2 inches apart. With the dampened bottom of a glass, lightly flatten each ball.
3. Bake until cookies are golden brown, 15 to 17 minutes, rotating sheets halfway through. Transfer to wire racks, and let cool. (To store, keep in an airtight container, up to 5 days.)

P.S. Oh and about the title of this post…it’s a Grease reference. I couldn’t help it! It just so happens that everytime I hear the word Sandy I think of Grease. No, don’t shake your head at me. Watch the video again, and see if you can legitimately tell me that you didn’t wish you had a huge hair poof, a leather bomber, and a love song to sing at a drive-in movie.

Oh Sandy baby, someday….

not. Because Sandy just bought some black skinny jeans and she’ll be singing an awesome duet with you very soon (brush up by looking up the lyrics of “You’re the One that I Want” if you don’t know them by heart already). No more old school whining, Danny. Be a tough cookie.

Or bake some cookies. Girls like either one.