I constantly wear three hats…mom, employee/manager and food blogger. There are times when I even get confused as to what hat I am wearing. Like the other day when I told one of my employees something that was meant for my children – or when I am in a stressful meeting, and I just have to pull up a food photo just to put a smile on my face. I try though and keep my three lives as separate as I can, and I find great pleasure when I figure out that other people have multiple lives as well.
For many years I worked with a woman who like me at the time, also worked part-time. That is not an easy task where I work, and I was lucky enough to do that for five years when my children were very little. I remember when she decided to leave the company, I just assumed she would be back to consult, as many people often do that are looking for more balance in their lives. I ended up running into her months later – and that’s when I found out her true passion was food. She started working for a woman in charge of cook-book events. I was so jealous…what an amazing job. Just recently, this same woman started a new venture called Book Larder. She has an amazing line-up of cook-book authors coming to speak, and I can’t wait to see the vintage cook-books in the store. Congratulations Lara, and best of luck on your new adventure!
As I sit here and write this on the first night of the jewish new year – I wish everyone a sweet and healthy new year – and may you all find your passions, and wear as many hats as you can balance…whatever they happen to be. Now go and enjoy these delicious Shortbread Cookies – with homemade raspberry jam thanks to Bon Appetit – yum!!
Ingredients
- 2 cups whole wheat flour
- 1/2 cup sugar
- 1 1/2 teaspoons baking powder
- 10 1/2 tablespoons salted butter, room temperature
- 1 large egg, room temperature
- 1 large egg yolk, room temperature
- 3 tablespoons (about) raspberry jam
Preparation
Preheat oven to 400°F. Whisk flour, sugar, and baking powder in a large bowl. Add butter; using your fingertips, rub in butter until coarse meal forms. Whisk egg and yolk in a bowl; add to flour mixture; stir just to blend.
Line 2 baking sheets with parchment paper. Measure dough by 2 tablespoonfuls and roll into balls. Place on prepared sheets, spacing 2″ apart. Make an indentation in center of each ball; fill each with 1/2 teaspoon jam.
Bake cookies until golden, 12–14 minutes. Transfer to a wire rack to cool.
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First Look, Then Cook 