It is reading period, and the tension is killing me. I have to memorize the thousand and one exceptions to the hearsay rule. I have to be able to explain exchange transactions and Roth IRAs for Fed Tax. I need to learn the distinction between the attorney-client privilege and the duty of confidentiality for Professional Responsibility. I have to do too much in too little time.
I'm behind on writing blog posts, no surprise. I don't have the presence of mind to write about lemon curd soufflé or arctic char en papillote, and I can't find the voice I need to tell you about the Mad Italian Chef. Right now, the only corner of the world that is still making sense is the part that contains my kitchen.
They're quick and easy, and there's something soothing about shaping and filling them. Once I had the tray in the oven, I wasn't exactly calm, but I did feel better.
I don't know if I'm going to be writing any full blog posts any time soon. My connection to sanity is looking a little tenuous as it is. But I have five pounds of flour and plenty of imagination, and I'll bake my way through finals if I have to.
(Makes two dozen. Don't eat them all yourself.)
Preheat the oven to 350F. Set out a nonstick or parchment-covered baking tray.
Using a fork, cream one stick of salted butter, a quarter-cup of sugar, and a quarter-teaspoon of salt together until light and fluffy. Add one cup of all-purpose flour little by little, blending with fork until the mixture resembles breadcrumbs.
Crack in one egg, and use the fork to stir it in until the mixture forms a ball.
Pinch off teaspoon-sized lumps of dough, roll them into balls, and lay them in rows on the baking tray.
Fill the indentations with jam (flavor of your choice; I'm partial to apricot and raspberry), but not too much, or else they'll overflow. Move the tray to the oven. Bake for thirty to thirty-five minutes, or until the cookies are lightly browned at the edges.
Transfer to a cooling rack. Serve with tea or coffee.