I traveled home to Philadelphia this past weekend for a little R&R. I have been on the sleep deprived tract, soar throat every couple days, in a trance, achy and just plain moody tract the past week.
Working in events/fundraising is rewarding but oh so tiring after an event has happened. You’re so hopped up on adrenaline before and while its happening but afterward you crash.
All I wanted to do was relax and think of nothing but how long it would take for the first person on the new season of Real World to be kicked out and how warm my pajamas felt at 3pm.
Well, this almost happened. The inevitable vast list of errands and impromptu plans popped up but I definitely got some much needed rest.
I was able to take a yoga class to de-stress but best of all I was able to really bake again. There is just something very comforting about baking in your childhood kitchen.
Have you ever had Peppridge Farm Chantilly cookies?
These use to be a family favorite but sadly they have been discontinued. But have no fear, I came up with a recipe a couple years ago to subside the craving for raspberry filled shortbread cookies dusted with confectioners sugar.
I used my usual sugar cookie recipe. And cut the dough into circles. To make the tops I just cut out a circle within the cookie with a knife.
I kinda love the rustic look of these cookies, no need to have the perfectly cut shape. I like when the tops are somewhat misshapen and have the jam oozing out the sides.
You could use any jam you like, I happen to be very picky when it comes to jam. I only like apricot and raspberry…makes no sense because I adore strawberries and blueberries but when it comes to them in jam form I can’t handle it.
Bake the cookies, let cool and add a little or big dollop of jam in the center of the cookie and top with a cutout cookie. Dust generously with confectioners sugar and serve.
The only thing missing is the fluted cups that pepperidge farm delicately puts their cookies in. But in our house they wouldn’t even last long enough to get into the cups.
