A summer day

So, I woke to a summer sky hidden behind a complete blanket of grey spitting warm droplets. I have been waiting most of the summer for a morning like this. The past few months it has been a quintessential start -- the skies have been dotted with lofty, wispy clouds on a background of the gentlest of blues. I will never take prefect, new days for granted for it is only too soon that autumn’s damp chill will be the standard.

I have been hoping for this moment all summer – the eight old in me has been waiting for it at least. It is a day to walk around, sans umbrella, getting soaked but not cold. It remains me of the summer days when I was a kid, and finally I would run the bases. On these ideal rainy days I’d enjoy a slide into home base getting covered in mud, and allowing the walk home to wash me clean – not necessary to my Mother’s pleasure.

The only thing that could take my giddiness to ecstasy would be the applause of thunder and lighting approving my juvenile romp. However, secured in my freezer are some cookies I made last week that totally speaks to the kid in me, and I guess I will just have a naughty afternoon drying out watching 1961’s Godzilla and cleaning up crumbs.














Summer’s Cookies – yields approx. 2-dozen
6-ounces unsalted butter
3/4-cups sugar
2-whole eggs
2-teaspoons vanilla extract
2-cups flour
2-teaspoons baking powder
1-teaspoon baling soda
1/4-teaspoon salt
8-ounces chopped white chocolate
1-pint raspberries
1-pint blackberries
In a standing mixer or using a hand-held beater whip the butter and sugar together until it is pale and fluffy. Then beat in the eggs one at a time, incorporating the egg before adding the next one. Mix in the vanilla.

Sift the flours, baking powder and salt together. Mix the sifted flour mixture into the butter to just combine. Then mix the white chocolate. Refrigerate the dough for an hour.

Pre heat the oven to 400 degrees.

On a parchment lined baking tray place a heaping teaspoon worth of the dough keeping at least two inches between the cookies. Gently flatten the cookies so they are about
1/4-inch thick. Then dot each cookie with four to five berries each. Bake for 10 to 12 minutes. Remove the cookies to a cooling rack, and allow them to cool completely.