Gosh I miss you guys. Yes, you. and you. You too. All of you.
I am hoping to have a bit more of a normal schedule soon, but right now I am absolutely happy to be able to do what I am doing. Helping my dad, taking care of things for him right now, making sure he has everything he wants and needs, I cannot imagine it any other way. This is my Most Important Thing right now.
Thank you all again for your continued thoughts, prayers, support and messages. All of it makes me smile, makes my day, and is truly appreciated. So many of you ask about his progress – he has completed his first round of chemo and is feeling GOOD now that it is done. Routine doctor appointments and one 3am emergency trip to the ER have been the routine this week (well, I’m hoping the ER visits are not routine!) and things are getting back into a groove. My nursing skills are pretty dang efficient at this point, and time and again I am shown I keep calm under pressure and during big events, which is one of those things you never really know until it is put to the test.
I’m doing pretty good.
I deserve a cookie.
I know I often say ‘this recipe is my favorite’ or “make this today, please”! This time, really, I mean it. I meant it all the other times too… but this one, really. I love this cookie. Jason loves this cookie. All the CICU nurses at Providence Portland love this cookie (and not just because they enjoyed three batches of them).
date filled butter cookies
makes 20-24 cookies
gluten, dairy, egg and soy free, vegan
1 cup butter (Earth Balance soy free)
1/4 cup sugar
1 tablespoon water
2 cups flour (gluten free ap)
1/4 cup milk (vanilla almond)
Cream together butter, sugar and water. Stir in flour 1/2 cup at a time, adding milk by the tablespoon as necessary. Combine until dough forms, do not over mix. Knead into a ball, cool in refrigerator 10 minutes. Forming cookies: first, roll one inch pieces of dough into ball, second, flatten and fill with date paste, third, pinch four sides together into a square.
Place on prepared baking sheet, bake at 300 for 25 minutes.
1 pound Medjool dates, pitted
1 cup water
zest of 1 small lemon
In saucepan over medium heat, combine all ingredients, stirring/mashing until dates break down to paste consistency and water is absorbed. Cool completely before filling cookies.
Make this cookie. For me? For you.