April has always been a month of growth for me. The dark cold days of winter end, and the month is peppered with rain along with the hint of the warm days ahead. As a child, I disliked the rain, trapped inside, while the buds on the trees, the smell of the first flowers, and the tease of warmer weather beckoned me outdoors. Now, as an adult, I love the rainy days of spring.

When it rains, I become motivated to nest. Like the birds outside our window, I get ready. I swap out seasonal clothes. I change blankets and linens. I have more time and seemingly immense energy to clean and refresh our home environment. As the days brighten with Daylight Savings Time, I feel the urge to plant, to feed the earth and my soul. I purge what I no longer need, and I make room for growth.

This year was a very busy winter. With overbooked commitments, house guests, and a too-rigid schedule, I created chaos that overwhelmed me. Although it was a mild winter, cold sadness filled me unexpectedly as anxious memories from my past filled my present. It occurred to me that the tears I let flow were like the rain. The flowers of spring cannot bloom without the rain, so my soul cannot be healed without my tears.

And the light healed me. The warmth of the sun brought longer, more pleasant days, and my household nesting brought order to my environment. My days began to fill with freshness and light of spring. Sometimes I need to supplement the rain. On weeks when it is dry and my plantings are too new, I need to water them to keep them healthy and growing.

Nothing makes me feel better than baking. When I need to get out of myself, I bake. I can see an immediate outcome of my effort. I have a delicious product to share with my husband, friends, neighbors, and during my teaching days, my Art Club. Nothing says happiness like a good cookie. In spring, I love to make flower-shaped roll cookies with yellow sprinkles and an orange center which makes them look like sunflowers. They are crispy and filled with buttery goodness.

My neighbor Ellen recently shared a very easy recipe for coconut macaroons made with no sweetener, just egg whites and cream of tartar. When I tasted hers, they were drizzled with melted chocolate and were chewy and delicious.

I’ve swept clean some commitments and allowed the growth of choice in my life. I look forward to the warm days ahead, filled with bike rides, pickleball, travel, and adventures. I cherish the rainy days when being inside allows me to rest, enjoy a nice cup of tea, and of course, a cookie. Or two.

Simple Coconut Macaroons

Recipe from Ellen Oppenheimer

There are many recipes for macaroons out there to try, but this simple one uses only three ingredients. Add vanilla or almond extract or chocolate chips if you like a bit more sweetness.

6 egg whites

½ tsp. cream of tartar

14 oz. coconut

Beat egg whites and cream of tartar until stiff peaks form. Fold in coconut. Scoop by tbsp. onto parchment lined cookie sheet about 2” apart. Bake at 325 until golden brown.

Rich Rolled Cookies

This recipe from The Joy of Cooking is by far the most delicious and consistent I have ever used to create cut out cookies. I use this recipe for cutout cookies all year long, there is none better. Flower cookie cutters and yellow and orange sugar crystals make a super spring time treat.

Makes about 60 cookies.

Cream: 1 cup butter

2/3 cup sugar

Beat in:

1 egg

1 teaspoon vanilla extract

Combine and add:

2-1/2 cups flour

½ teaspoon salt

Gather into two balls and cover with waxed paper. Chill dough 3- 4 hours before rolling. I usually take the dough out an hour before rolling as it may be hard to start. Roll dough out on a lightly floured surface. I flour the roller as well to keep dough from sticking. Pick up the dough after a few short rolls and flour the surface again. It may take a few times of rolling, flouring, rerolling to get the dough pliable enough to roll nice and thin. Tap your cookie cutter in the excess flour and cut and place cookies on a cookie sheet. Whisk one egg white with a tablespoon of water. Brush cookies with egg white and add sugar sprinkles. Bake 10-12 minutes until edges are lightly browned. Watch them carefully. Remove to wire rack to cool. Crispy and delicious!