i love love.
i love the warmth of it, the way it wraps you in its sun; how it could be raining, it could be snowing, but that sun will keep you warm, and radiating with enough heat to warm everyone near you.
i love the feel of it: thrilling, electric, a shock current, and sometimes just there, an ever present knowledge that you are held, you are kept, you are loved.
i love the thought of it: hopeful. new. old. hopeful.
i love love and so i want to celebrate it always.
i want to celebrate the big love and the small love. the love the sun has for the sky when it rises every morning, the love the flowers have for the world when they push through layers of mud and snow, the love i have for hot tea, for the sound of rain, for me.
for me. because we talk about loving him and loving her and loving them but not about loving you. and that is where it all starts: with loving you. so, what do you love about you?
i’ll start. here’s what i love about me:
the way my body moves like a fish underwater,
the way i sing in the car when driving alone,
that i can hula-hoop for an hour straight without once dropping the hoop,
how i can make a killer loaf of bread from three ingredients,
the way i get fiercely competitive when riding a bike, or hiking a mountain, or running a mile,
the way a song can bring me to tears. and:
that i put on lemons on everything,
that i can walk up to a table full of strangers and introduce myself without fear,
that my dreams are vivid and i can always remember them,
that words have flavors to me,
that i can give and take my love so quickly from someone else, but that i will always have it for me.
for me. because if you don’t love you first, you can’t love him/her/them/anything second.
so, what do you love about you?
Yields: 30 two inch sandwiches
What I love about these cookies: these cookies are buttery, nutty and pleasantly crisp, the perfect companion to sweet, seedy raspberry jam. They get better after a day or two of being sandwiched together, so you can leave them in a container on the counter without worry.
Notes: make sure to use enough bench flour so that the dough doesn’t stick to your surface. Handle the cookies gently when transferring to the baking sheets.
For the cookies:
- 1 1/4 cups blanched almond flour
- ¾ cups granulated sugar
- 1 teaspoon lemon zest
- 1 teaspoon kosher salt
- 2 1/4 cups all purpose flour
- 1 cup cold, unsalted butter cut into cubes
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup raspberry jam
- Confectioner’s sugar, for dusting
- In a mixer, combine the almond flour, sugar, lemon zest, salt and flour. Mix on low speed to combine. Add the butter and mix on medium until pebbly and mostly incorporated.
- Add the eggs and vanilla to the dough. Mix until it gathers together in the center of the mixing bowl. Turn the dough out onto a piece of plastic wrap, pat it into a square about 1-inch thick. Refrigerate for at least one hour and up to 2 days.
- When you are ready to bake position 2 racks in the oven and heat to 350ºF. Line two baking sheets with parchment paper.
- Halve the dough and refrigerate half while you work. On a lightly floured surface, roll the dough to about 1/8-inch thick. Use a 2” round cookie cutter to cut as many circles as possible. Carefully transfer the rounds to the prepared baking sheets. Use a small circle or decorative cutter to cut the centers out of the cookies on the sheets. Gather up the scraps and repeat.
- Repeat with the other half of the dough, but do not cut the centers out. Chill the cut cookies for 10 minutes before baking.
- Bake the cookies for around 18 minutes or until lightly golden. Rotate the sheets from top to bottom halfway through baking. Transfer the sheets to cooling racks and let the cookies cool for 5 minutes then transfer the cookies to racks to cool completely.
- Use a fine mesh sieve to dust the cooled cookies with a cutout with confectioner’s sugar. Spoon about 1/2 teaspoon of the jam on each of the other cookies. Top the jammy cookies with the cutout sugared cookies to make sandwiches.