As a child, I loved baking with mom.
She taught me how to measure out a cup of flour,
tapping the fluffy pile with the flat back of a dinner knife,
then leveling the top with a satisfying swish.
We’d slice the butter at the designated tick mark,
then beat it to froth with an egg,
tapped carefully against the edge of the mixing bowl.
Measure vanilla & salt away from the bowl,
in case of spills;
mix in all dry ingredients,
drop by teaspoons on the cookie sheet,
greased with the butter wrapper.
Follow the recipe,
all steps in order,
& voilá:
cookies.
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