A short piece I’m working on for the book – not fully baked yet.
Fishing: Your first kiss caresses my lips gently, yet its current surges through my blood and sinew. Can I convey all that is wrapped within this one pure and simple gesture? There’s the “jigging” before the kiss – playful glances, and easy banter about nothing, our attention too focused on the inevitable for meaningful words. Toying touches. A brush of your fingers across my knee. The slightest tickle as my arm grazes yours. We linger and take our time. Yet, throughout this game, you tug gently, attempting to draw me towards you with your invisible line. I fight the urge to move. “Please,” something instinctive and primal cries from within me, “I cannot wait any longer.” I strain against the lure; I cannot look into your eyes. At last, the slightest stirring animates your being and, with an almost indiscernible shifting toward me, your lips capture mine and I succumb. We’re drawn together; I am caught. Don’t ask me for permission – I cannot speak now – can’t you see my answer is “yes?” Kiss me and let me drown in the current of your soft lips on mine. With your tongue, wrench me from the center of my being. I am dizzy; I am floating. A torrent surges through my veins and churns hot between my thighs. I am languid within your arms. Breathe your warmth into me. Where do I end and where do you begin? I don’t know, I don’t care – just let this kiss wash over me forever.
These simple cookies caused a bit of controversy with my taste testers. I baked three batches using either white sugar, powdered sugar, or light brown sugar. The powdered and brown sugar versions had an equal number of fans with a 50/50 split (sorry white sugar). If you are craving a classic shortbread sugar cookie with a crispy snap, the powdered sugar cookies will fit the bill. The brown sugar (see variation) in the other version gives the cookies a buttery, toffee-like flavor and crunchy texture. Since each recipe only makes a dozen cookies, you can bake both and conduct your own taste test.
Easy Sugar Cookies
When you’ve just gotta have cookies, these buttery sugar cookies can’t be beat and come together in a snap. It’s so simple to whip up a batch of these crispy, shortbread-like babies with ingredients you probably already have on hand. Add whatever optional flavoring strikes your fancy.
- ½ cup (1 stick) salted butter, softened
- ¼ cup powdered sugar
- ¾ cup all-purpose flour
- Flavoring such as ¼ teaspoon vanilla or ½ teaspoon lemon or lime zest (optional)
- ¼ cup sugar for coating (white sugar, turbinado sugar, or colored sugar)
- Preheat oven to 350°F. Line a baking sheet with parchment paper or a silpat sheet. Beat together salted butter and powdered sugar until fluffy. Beat in flour in two additions until dough comes together (don’t overmix or cookies will be tough). Beat in flavoring, if using.
- Divide dough into 12 equal parts. Form into balls, roll in your preferred coating sugar, and place on baking sheet. Press cookies flat with the bottom of a glass or measuring cup.
- Bake for 10-12 minutes until edges are golden.
VARIATION: Replace powdered sugar with ⅓ cup packed light brown sugar and increase flour to 1 cup.