Spring, we’re dying over here. We need you, man. It’s rough out here!
Usually I just suck it up and deal. With winter, that is. In my almost 30 years every single one of them has contained a winter. SURPRISE! By the end I’m usually itching for flip flops and summer dresses but I know good things come to those who wait. I just put on my coat, my mittens, my scarf and go about business as usual.
Not this year. This year, I need spring like I need air. The cold and wind are like a constant gray cloud hovering over us. It cuts to the bone. I cant’s stand the sight of these bare trees. Long, twisted branches reach toward the sky like cold, thin fingers shivering in the breeze. I’m sick of my salt-covered car. I’m tired of tall boots. I’m done with dark days. If the sunshine and warm weather doesn’t come soon. I might lose it. LOSE IT.
Give me beer and baseball. Pink toenails and the scent of sunscreen. Bare shoulders and beachy hair. Give me a seat belt that burns my fingers and a steering wheel that’s too hot to touch. Let me roll my windows down and turn my radio up. Bring on the fireworks. The sweet summer berries bursting with juice. The red geraniums in clay pots.
Give me a cackle of thunder and a dance of lightening across a late afternoon western sky, then give me clearing just in time for a spectacular sunset. Give me that glorious day when the stifling humidity breaks. I want to dig into something deep fried at a small town festival, spend lazy Saturday mornings wandering the Farmer’s Market, and drink my margaritas al fresco.
Bring on the lemonade, the ice cream cones, the cricket’s nightly song. Shady spots, sprinklers, and sweet corn. Cool cotton nighties, fireflies, and tiki torches to keep the mosquitoes away. Muscle cars and classic rock and a husband that look oh-so-cute mowing the lawn in a t-shirt with the sleeves ripped off.
Please hurry, Sunshine! Get over here, Warm Days! Don’t leave us hanging!
Here’s a sweet bite to tide us over. A raspberry filled, lemon-kissed butter cookie with just a touch of creamy frosting.
Light, tender and with just a hint of chew, this recipe for Gâteu Bonbons hails from France. The bonbons are traditionally filled with a touch of orange marmalade but, oddly enough, I’m not a big fan. I had some raspberry jam on hand and it was the perfect substitute. The sweetness of the filling was a great contrast to the tartness of the cookie and frosting. The icing provides just the right amount of creaminess to tie it all together.
Is it just me or do filled cookies always take about 87 times longer than you think they will? Sooo…Spoiler alert: Plan accordingly! 🙂 A basic butter and cream cheese dough is mixed up and then chilled. To make them extra bonbon-like and thus perfect for popping into one’s mouth in insane quantities perhaps while in the bathtub, roll out the dough and cut into 1-inch rounds. If you’re like me and your 1-inch biscuit cutter has disappeared into a cardboard box with your television remote and iron, a 1.5-inch cutter or a small juice glass will work too. 😉
When filling the cookies, use what looks like not quite enough. If there’s too much jam in the middle, it will ooze out the sides and the prettiness factor will be compromised greatly. And that’s not good for anyone. I think these would be a great addition to any bridal shower lunch, Mother’s Day brunch, or Easter gathering. Or pretty much any time you want a little something sweet but just aren’t feeling a Triple Fudge Toffee Caramel Peanut Butter Cookie Dough Brownie Cheesecake with Whipped Cream and Ganache. 😉
Enjoy. Until summer comes.
GÂTEAU BONBONS (Recipe Source: Betty Crocker 1963 Cooky Book)
- 2/3 cup butter (about 12 tablespoons), softened
- 1 cup sugar
- 1 egg
- 3 oz. cream cheese, softened
- 1/2 tsp. lemon juice
- 1 tsp. finely grated lemon zest
- 2 cups all-purpose flour
- 1/2 tsp. baking powder
- 1/2 tsp. salt
- 1/8 tsp. baking soda
- Jam or marmalade of your choice
- Easy Creamy Icing (recipe follows)
- In the bowl of an electric mixer, cream together butter, sugar, egg, cream cheese, lemon juice and zest until light and fluffy. In a small bowl, whisk together flour, baking powder, salt and baking soda. Add flour mixture to butter mixture and beat until combined.
- Form the dough into a ball and wrap in plastic wrap. Flatten into a disk and chill about one hour, or until firm.
- Preheat oven to 350 degrees. Line cookie sheets with parchment paper or silpat. Using a quarter of the dough (keep the rest refrigerated until ready to use), roll into 1/8-inch thickness on a lightly floured service. Cut into 1-inch rounds.
- Place half the rounds on cookie sheets and spoon about 1/4 teaspoon of jam or marmalade into the center of each. Cover with remaining rounds and seal the edges with a floured finger.
- Bake 8 to 10 minutes, or until the edges are slightly browned. When cool, frost with tinted icing and sprinkle with sanding sugar or sprinkles, if desired. Makes about 7 dozen 1-inch bonbons.
EASY CREAMY ICING
- 2 cups sifted powdered sugar
- 1/2 tsp. salt
- 1 tsp. lemon juice
- 4 to 8 tablespoons cream, milk or water
- Food coloring, if desired
Stir together sugar, salt, and lemon juice. Add liquid, one tablespoon at a time until it reaches desired consistency. Tint with food coloring, if desired. Spread on cookies with a small offset spatula. Makes enough icing for 6 to 10 dozen cookies, depending on size.