I found out today that I need this photo but was busy doing a lot of last-minute things before I leave for a two-day school visit near Atlanta. If I don't get any photos from you, dear readers, then I will just roll my sleeves up and make the cookies myself when I return home next week. But I am not a good baker. I have a knack for getting distracted, and have a tendency to undercook or overcook things. In "Grandmother's Almond Cookies," you're supposed to bake the cookies "until they come alive." And oddly the phone tends to ring when I'm in the middle of cooking, especially when I'm cooking something that requires attention. My cookies often come out like 4-pound preemie babies--or babies left too long in the heat!
So, please bake some cookies this weekend and send me your photo as a jpeg (300dpi). My email address is: janet AT janetwong DOT com. If you send a photo, I'll write your name on a slip of paper and pull one name at random as the winner of the book. Good luck--and happy eating!
Here's the recipe:
Grandmother’s Almond Cookies
by Janet Wong
No need cookbook, measuring cup.
Stand close. Watch me. No mess up.
One hand sugar, one hand lard
(cut in pieces when still hard),
two hands flour, more or less,
one pinch baking powder. Guess.
One hand almond, finely crushed.
Mix it with both hands. No rush.
Put two eggs. Brown in better.
Keep on mixing. Should be wetter.
Sprinkle water in it. Make
cookies round and flat. Now bake
one big sheet at three-seven-five.
When they done, they come alive.
(from A Suitcase of Seaweed, originally published by Margaret K. McElderry Books, copyright © 1996 by Janet S. Wong)