He wailed. My little boy is special. Yes, that kind of special. We’re not sure about the why or how, but he’s special. He just couldn’t understand why he didn’t have a cookie or that they were all gone. I offered up some prized Maltesers Natalie brought me back from Germany. No. A square of Mommy’s secret stash of bittersweet chocolate. No. Ice cream? Nuh-uh. Nothing would work. I even got out a bottle of sprinkles, a bowl and a spoon. He wasn’t having it.
He buried his face in the sofa, soaking it with his bitter tears. It was heartbreaking.
I quietly pulled out the frozen butter and thawed it in the microwave. I creamed it with what was left of the granulated sugar–one cup. I added eggs and vanilla. Flour came next. (I totally forgot about leavening.) And soon I had a cookie dough worthy of baking.
My little guy saw what I was doing and quickly wiped the tears from his big grey-blue eyes. A smile crossed his sweet face, and he sat down at the table eagerly awaiting his cookies. I even rolled them in sprinkles just for him.
I imagine these cookies are good for any kind of tears.
Cry Me A River Cookies
makes about 2 dozen
1 cup salted butter, room temperature
1 cup granulated sugar
1 tsp. vanilla
1 whole large egg
1 large egg yolk
2 1/2 to 2 3/4 cups flour (use less if you want a stickier dough)
1/4 tsp. salt (optional, use if you use unsalted butter)
Multicolored jimmies or sanding sugar
Preheat oven to 350 degrees F.
Cream butter and sugar until light and fluffy. Add the vanilla, egg yolk, and whole egg. Beat until thick and creamy. Add the flour a little at a time until dough is stiff, but not dry and crumbly. It should hold its shape when rolled into a ball. Roll the dough into small balls, about 3/4″ or so, and press the balls into a small bowl containing jimmies or colored sugar.
Place balls on a parchment-lined baking sheet, gently press to flatten the dough. Bake for about 10 minutes. Cool on wire racks. Store in an airtight container.