The Finer Cookie:
Currant Caraway Shortbreads
Letters that Cross in the Mail
By Kimberlie Robert
I was passing though Ponferrada looking to buy new socks when I caught the earthy scent of a wood fire and baked bread in a tiny bakery that was snuggled between a camera shop and a travel agent. Seduced by the braided bread in the storefront window, Abuella greeted me at the cash, and chose me a loaf. As she fussed and packed my bread for the Camino, a perfumed mist of sweet butter and caraway billowed across my nose and lips.
I zeroed in on the pile of freeform cookies just in front of me: Currant Caraway Shortbreads to be exact. Abuella offered one, and the savoury accents were captivating: chewy from the currents, unique from the caraway, these not-too-sweet shortbreads had to be purchased by the boxful. So I bought a large box for me, and a smaller box for you. Feeling much love and friendship for you, I stopped next door and purchased you a plane ticket to Galicia, the city of the Cathedral de Santiago de Compostela, where my mother requested her ashes to be scattered.
I couldn’t wait to get you in my arms again, and I hoped you would come without hesitation. At the Post Office, just after I had sealed the Current Caraway Shortbreads in with the plane ticket, and after the Postmaster had taken it to the back bin, he handed me your letter. I cheerfully found a seat in the noisy courtyard and eagerly opened the envelope. “I haven’t heard from you in weeks. I must assume that you no longer care. Too bad. That’s it. Goodbye. It’s just amazing how time brings a loss, and loving can fail an ocean away.”
No, I thought: how loving can fail with letters that cross in the mail. No: I refuse to accept this unless you say it to me face-to-face. Look me in the eyes and convince me that the pheromones don’t rise up between us. Let’s see if you are right—that this is over. If our connection is broken, all my senses will tell me it’s true.
The Finer Cookie: A Delicious Affair sequel:
Lemon Macaron with a Tart Lemon Curd Center
Sour Cherry Amaretti
Sesame Coconut Shortbreads
Panellete de Pinyon
Hazelnut Lime Sticks
Espresso Chocolate Fudge Cookies
Sweet Ricotta Peach Cookies
Currant Caraway Shortbreads
Churros with Cinnamon
Pecan Polvorones with Muscovdo
Flourless Peanut Butter with Bourbon Soaked Peanuts and Smokey Bacon
Corn Meal and Olive Oil Biscotti
Browned Butter and Red Wine Brownies
Photographed by Kimberlie Robert
Kimberlie Robert is currently the Executive Cookie Maker at The Finer Cookie. As of recently, she has worked as an Executive Assistant for five years. Prior to that she was the Coordinating Director/Partner of an Advertising Agency. She has earned an MA in Art History and a BA in English Literature. She is also a writer and researcher, short story editor, pastry chef, tango dancer and gardener.