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These cookies are so delicious, especially if you still have one big Mason jar of strawberry freezer jam from last summer….

Since there are two of us in the household, I’m always on the search for smaller desserts. I’ve begun to make 1/2 of most cake recipes, so if it’s supposed to be a layer cake I’ll make only one layer, but sometimes it’s difficult to make a half-batch of cookies. Maybe it’s more my lack of cookie willpower getting in the way than any difficulty with the recipe….

Anyway, this recipe makes a smaller amount of cookies than usual, about 15 medium-sized cookies. And you can use any jam or jelly you want.

Jelly Drop Cookies

• 1 stick unsalted butter, room temperature
• 2/3 cup sugar
• 1 egg
• 1 1/2 cups flour
• 3/4 tsp baking powder
• pinch salt
• about 1/4 cup jelly or jam, any flavor you desire

Preheat the oven to 350F.

Beat the butter for several minutes with a stand or hand-held mixer. Add the sugar and beat several more minutes until the butter-sugar mixture is light in color and very fluffy. This beating process makes your cookies super light and fluffy!

Stop beater, scrape down the sides, and add the egg. Beat again for a few minutes until the egg is completely incorporated.

Meanwhile, sift together the flour, salt and baking powder. Mix gently with a spoon or whisk until well combined.

Using a rubber spatula and gentle strokes, combine the flour with the butter-sugar mixture until well incorporated.

Roll the dough into golf-ball size balls, and place on a cookie sheet covered with a Silpat or parchment paper. Press one finger into the dough to make a hole almost down to the bottom. Fill the hole with a little jelly or jam.

Bake for about 14-16 minutes, until the bottoms are lightly golden and the tops are starting to color. Remove from oven and carefully transfer to cooling rack. After just a few minutes you’ll see the jam deflate in the cookies; add a little more jam to each cookie until it’s flush with the top.

Enjoy with coffee or tea, they’re a perfect afternoon or evening treat!

Happy eating.

Ah, the charms of frozen fruit….

If you have a banana, a handful of frozen fruit, and a few oranges, you are in business! Here’s a great breakfast that’s so easy you’re probably already making it yourself. Just in case you’re not, here’s a recipe you can adjust to your preference.

Fruit Breakfast Smoothie

• 1 to 2 bananas, cut into chunks
• 3/4 cup frozen fruit, any variety (a blend with cherries, or just cherries, makes an exciting taste treat!)
• 2 oranges, squeezed for juice
• optional, but highly recommended: a handful of spinach or a few young leaves Swiss chard

Toss all ingredients into a blender, a food processor, or a stick-blender cup, and process until smooth. You can add a splash of water or more orange juice if things get too thick for your liking.

Enjoy!