bake your way through finals

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.

Tonight I made jamprint cookies, which are a faster version of jam tarts: rounds of basic butter dough, pressed to make indentations, and filled with dollops of sticky jam.

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.

Jamprint Cookies

(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.

Flatten each ball out into a rough disc, and using your index finger or thumb, make a deep indentation in the middle, big enough for a decent-sized dollop of jam.

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.