Our daughter Rozalyn had her wedding here at The Lavender Apple Farm. Weddings can be a stressful time if you are involved in the planning, but there is always a heightened level of stress when you are hosting a wedding at your home. Luckily hers turned out beautifully and she has since blessed us with two beautiful grandsons as well. 

The rustic charm of a farm is the perfect compliment to the elegant details of a wedding. Here are just a few photos of some of the fun elements of her special day. 

Italian wedding cookies, Russian tea cakes, Mexican wedding buttons, whatever you want to call them, wedding cookies are my favorite.  They are salty, butter, and sweet all at the same time. With such a huge flavor profile to live up to, they are not a low fat or healthy cookie by any means. But that's ok, sometimes we deserve to indulge. And if I'm going to indulge, these cookies are my favorite. These are so easy too! 

1 1/2 sticks of room temperature butter
1/4 cup white sugar
2 tsp vanilla extract
1 box pistachio instant pudding mix (3.4 ounces)
1 3/4 cup white flour
1/2 tsp salt 
1/4 cup powdered sugar

Mix your butter and white sugar in a mixer until fluffy. Add vanilla, pudding mix, flour, and salt. My son loved this cookie mix because its eggless, so I actually let him lick the beater! Roll your dough into a ball, wrap in plastic wrap, and refrigerate for an hour or longer. 

Preheat oven to 350. Roll your dough into small 1 inch balls. Bake for 8 minutes. Wait for cookies to be warm, but not completely cool, and sprinkle with powdered sugar. If they are too hot when you sprinkle them with sugar the sugar will melt. 

These cookies are beautiful and melt in your mouth perfection. Enjoy!