Did you miss me? Well, I missed you if that's any consolation. I know it was only four days, but it felt like forever. Especially since I was looking at the insides of various boxes and desperately searching for places to put things. Normally the on-going unpacking saga wouldn't have kept me from blogland, but these were special circumstances. We're HAVING COMPANY.
Three days ago The Husband began a conversation with, "please don't be too angry." We had just sat down to supper, and I had the fork halfway to my mouth when he began this little talk. Now really, doesn't it just irk you the tiniest bit to hear that before you have any idea about what's going on? The Husband proceeded to explain that despite a previous discussion when I asked him specifically not to invite over any co-workers until the house was in some semblance of order, he had done that very thing. Never mind that we had this discussion squeezed around our very small dining room table surrounded by towers of boxes. Or that the kitchen was an obstacle course of random chairs and giant dish packs (still unpacked) waiting for our new shelves to arrive. There was nothing about our current living situation that said "let's entertain!" The man was on my list for two whole days after that.
Despite unpacking every danged moment of the day, I took a break to bake my Great-Grandmother Nicky's easter egg cookies. This has been an Easter food tradition in my family ever since...well, Great-Grandmother Nicky's day. Her cookies and hot cross buns were synonymous with Easter and the beginning of spring, even though the weather rarely cooperated with my expectations of sun and warm breezes. (Does anyone else have childhood memories of wearing their new spring finery only to have Easter Sunday dawn cold and chilly?)
The cookies weren't very sweet, so I felt justified in using lots of icing to decorate.
Easter Egg Cookies
Makes 20
1 Cup butter
½ Cup packed brown sugar
Beat butter and sugar together until creamy.
1 tsp almond or vanilla extract
1 egg
Add to butter/sugar mixture and mix well.
½ tsp salt
3 Cups flour
Whisk together and gradually add to butter/sugar mixture.
Lastly, stir in 1 Cup quick oats.
Take a scoop of dough and roll into a ball. Using a tablespoon as your guide, pat it into an egg shape.
Place on un-greased cookie sheet at bake at 325° for 20-25 minutes. Let cool completely and ice as desired.
Happy Easter or Passover or Spring (or whatever you choose to honor)!
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