Sunday, August 27, 2006

cookies make everybody taste better.


fathers, mothers, siblings, friends, co-workers, something-sorta-more-than-friends-but-not-quite-sure-

...are complicated.

baking, thank god, is not.

flour + butter + sugar + eggs + vanilla + a pinch of salt = cookie.


and so, on this rainy, depressing Sunday, i decided to whip up a batch of my mom's Brown-Edge Cookies to make a little superficial sense of the day. such a simple name for such an elegant nibble. nestled between the gluttonous Monster Cookie and the ubiquitous Toll-House Chocolate Chip, this recipe is, without a doubt, The Little Black Dress of my mother's brown Tupperware recipe box, as they're just as delicious dunked in a glass of milk as they are served with a scoop of la-di-dah lavender lemon sorbet.

i just whipped the batter up in my pink Kitchen Aid mixer (thanks brother Beau), plopped it onto cookie sheets by teaspoonfuls, slipped them into the oven, and in a matter of minutes i was rewarded with golden wafer-halos...little melt-in-your-mouth-sweetnesses...sugar-coated butter accomplishments that remind me of Milan and mommy and apron strings and when i believed in once upon a time i'm gonna grow up and


everything's gonna make sense!

hm. notsamuch.

it is a small comfort to know, however, that in a world full of uncertainty and messy though meaningful relationships, cookies at least, are a given.

Brown Edge Cookies
from the kitchen of Janie Laskey
passed to her from my Aunt Charlene Volk

1 pound butter
1 pound sugar (2 1/4 cups)
1 egg
3 cups flour
pinch salt
1 teaspoon vanilla

cream butter and sugar. add egg, floour, salt and vanilla. drop by teaspoonfuls onto a greased cookie sheet. bake at 375 degrees for approximately 12 minutes.

the edges should be a light brown...duh....but do not overcook, or these here cookies will do nothin' but crumble.

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