Well, this is embarrassing.
Okay, you know that sick sense of dread that creeps into your gut whenever you need to survey a situation, but you don’t want to… because you’re already fully aware of what said situation looks like, and you don’t like the looks of it. Like when you know that you should check your current online banking statement, but you don’t want to actually view recent damage numerically spelled out in front of your eyeballs.
Because as soon as you do… junk gets real.
That’s just about how I’ve felt towards Beauty & the Feast here recently.
As in the past two weeks, since leaving you with nothing but a warm fuzzy recap of my summer. No recipe, just listing stuff about my life. How thrilling.
Now, I could spit out yet another lengthy list of excuses as to why my first couple weeks back in school have been ridiculous, strange and mildly pandemonic. I could tell you it wasn’t my fault, that all of these external circumstances have been cramping my cooking/blogging style to extremes beyond salvation. I could beg forgiveness and present a well-formulated, appropriately heart-wrenching plea for re-admittance into the blogosphere.
Or, I could simply say Hey, I dropped the ball, sorry bout it. Then we move on with our lives, and onto more important matters.
And by more important matters, I do indeed mean cookies.
If you’ll recall, there was a phase earlier in the summer when I was so crazy infatuated with lavender. Not without good reason of course; lavender is one of those ingredients that just lends itself to obsession. Fragrant, floral, soothing, associated with a most lovely shade of purple… lavender belongs in your life.
So when you’re digging into the deepest depths of the pantry and happen to discover a little pouch of forgotten dried petals, the only sensical thing to do is drop everything you were planning to accomplish at that moment, and bake flower cookies instead.
Go with it. Someone will appreciate you for the decision.
As we’ve already discovered, lavender and berries work dandily with one another. I support delicious collaborative efforts 100%. Thus, we have these here cookies. Not much more to it.
With that, all seems right with my world. Back to baking, back to blogging, slumbered 8 hours last night, lavender has returned to my kitchen, berries are here too. I’m at peace. I wish the same for you.
Happy Saturday, ya’ll.
Lavender Thumbprint Cookies with Blackberry Preserves
- 1 cup butter, softened
- 1/2 cup powdered sugar
- 2 Tbsp local honey
- 1 tsp vanilla extract
- 2 egg yolks
- 2 cup all-purpose flour
- 1 Tbsp organic dried lavender petals
- 1/4 tsp salt
- blackberry preserves
Preheat oven to 350 F.
In a large mixing bowl cream together the butter and powdered sugar. Next, add in the vanilla and honey. Beat in the egg yolks one at a time.
Mix in the salt and flour by 1/2 cup increments until just combined.
Roll the dough into 1 inch balls and place 2 inches apart on ungreased cookie sheets. Using your thumb or the back of a teaspoon, form an indention in the center of each cookie. Fill the thumbprint with blackberry preserves.
Bake cookies 9-11 minutes, or until cook is a light shade of gold and preserves are dark.
Remove from oven and allow to cool on cookie sheets for 5 minutes. Remove to cooling rack to cool completely.