Saturday meant a tour of the grocery store and a trip to the movies to see Our Idiot Brother which was super funny. Sunday was for a lazy breakfast, a haircut and a trip to the new Trader Joe's in town. My mom warned me that Trader Joe's might be really crowded so I should stay close to the cart in case someone knocked me off my crutches. She obviously hasn't been to the Union Square location recently. After a quick checkup with a kooky, local doctor, my dad and I went out for a sushi lunch at the new spot around the corner from their house. Being that I never thought of my dad as the most adventurous eater, I was pretty surprised that he let me order all the food and didn't shy away from anything that was served; not even the eel! Next dad date, I'm taking him out for Indian food.
But as the afternoon turned into evening, I started to get a little bored. Let's face it, just because cable boasts 300 channels, doesn't mean that there will be anything worth watching on any of them. So I slowly hobbled around, rummaging through the kitchen cabinets, fridge and pantry and determined that I had all of the ingredients necessary to make a simple and delicious butter cookie. Upon further investigation, I discovered a vast collection of jams and preserves that nearly rivals my own stock. So my thoughts immediately went from basic butter cookies to dainty tea cookies! Made entirely from scratch and almost completely on my own, I'd say that these scrumptious sweets were a complete success. And they gave the entire house that amazing baked butter smell which, in turn, makes the cookies irresistible.
3 1/2 c flour
1/4 tsp salt
1 c sugar
3 sticks unsalted butter
1 tsp vanilla
1 egg beaten with 1 tbsp water for egg wash
your favorite jam
1. In your mixer or with a hand mixer (yeah, my mom doesn't bake much so the house lacks a KitchenAid, bummer) cream the butter, sugar and vanilla until it's light and fluffy.
2. In a separate bowl, sift together the flour and salt. Combine the flour mix with the butter and sugar until completely blended.
3. Wrap the dough and chill for at least 30 minutes. While the dough is still chilly, pull pieces off and roll into little balls, about the size of golf balls. Place on an ungreased cookie sheet about 2" apart. Using your thumb, press down the center of the cookies to create a little dent. In that dent, drop in about 1/4 tsp of your favorite jam. Bake at 350 for about 20-25 minutes or until they start to look golden brown. Cool before serving. Seriously, make sure they've cooled because that fruit filling can get hot hot hot!
|the cook on crutches.|