Some days you have cookies for lunch.
Yesterday was one of those days.
When I was pregnant I SO wanted a boy hoping I would avoid some of the emotional roller coasters that are typically associated with girls. Someone failed to mention to me that emotions run high with toddlers regardless of their gender.
Major meltdown over things like the wrong spoon for his yogurt and the fact that his friend was touching one of his books made me desperate for nap time. And while my naptime to do list last fourteen items deep I made cookies instead.
Seriously though. To be a toddler. To get to throw myself on the floor in a crazed fit because mom cut the skin off my apples. The same skin I refused to eat since the day I started eating solids. To cry unconsolably because mom forgot and put my shirt over my head first before letting me put my arms through. To forcefully refuse to eat yogurt. The same yogurt I cried for and refused all other food for 20 minutes prior.
Don’t get me wrong. I love my son. I sit nearby and offer empathy when is having a hard time. Being a toddler is hard and he is just trying to find his place in the world. I understand.
Most of the time.
And sometimes I read books to him (sorta, he doesn’t sit still) and hope for naptime to come soon. So I can make and eat cookies.
Thankfully there is tomorrow and chance to start over.
Vanilla poppyseed thumbprint cookies with strawberry jam (makes about 30 cookies)
Adapted from Technicolor Kitchen
2 cups all-purpose flour
1/4 teaspoon salt
1/4 cup poppy seeds
1 cup unsalted butter room temp
1/2 cup sugar
2 large egg yolks
1 teaspoon vanilla extract
Strawberry jam (or whatever you have on hand)
Preheat the oven to 350 F. Mix together the flour, salt and poppy seeds in a large bowl. In the bowl of an electric mixer fitted with the paddle attachment, mix the butter on medium-low speed until smooth. Pour in the sugar and mix just until incorporated. Add the egg yolks and vanilla, mixing only until blended. Using a rubber spatula, stir in the dry ingredients in two additions, mixing just to combine after each addition. Do not overmix or this dough will become oily (this happened to me). Roll 1 leveled tablespoon of dough into balls place 2 in apart on a lined cookie sheet. Using a wooden spoon with a rounded handle no wider than about 1/2 inch wide make a deep indentation with the tip of the handle in the center of each cookie. Dipping the handle in flour will keep it from sticking. Place the cookies in the oven. After 10 minutes, remove the cookies from the oven and re-press each indentation. Then fill the centers with jam. Do not overfill these or the jam will run over. Return the cookies to the oven, rotating the pans top to bottom and front to back. Bake for 5-7 minutes longer until the cookies are golden brown around the edges. Using a spatula, loosen the cookies from the pans and cool on a wire rack.