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Yes, it looks very restful and quiet. I had never heard of it before, so I did a little check, and when I saw that aerial photo, I just knew you and Marissa would enjoy seeing the lake from that perspective.
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Ingredients:
3¼ cups all-purpose flour
2 teaspoons baking powder
1 teaspoon salt
1 small package (3.4 ounces) pistachio flavored instant pudding mix
1 cup granulated sugar
1 cup unsalted butter, room temperature
2 large eggs
2 tablespoons milk
1 teaspoon pure vanilla extract
¼ cup toasted walnuts or pecans, coarsely chopped
1 cup semi-sweet chocolate chips
Directions:
Preheat oven to 350 degrees F. Lightly grease baking sheets, or line baking sheets with parchment paper.
In a medium bowl, combine flour, baking powder, salt and pudding mix; whisk together to mix. Set aside.
In a large bowl, combine sugar and butter; cream together until mixture appears light and fluffy. Add eggs; beat until thoroughly mixed. Stir in milk and vanilla. Add sifted flour mixture; stir until mixed. Add nuts and chocolate chips; stir to mix.
Drop dough by rounded teaspoonfuls 2 inches apart onto baking sheets. Bake 10 to 12 minutes or just until cookies are set and edges are very lightly browned. Remove cookies from baking sheets and cool on wire racks.
Makes about 5 dozen cookies