Mother’s Day is coming up this Sunday and I felt like I should post something about it since being a mom is a huge part of my life, as I am sure it is for many people reading this. First, I will share a little bit about my story as a young mother, and then I promise I will share a recipe, because this is a food blog!
I always knew that I wanted to be a mom someday, but I never knew I would get to experience motherhood so early! When I was pregnant with my now 5-year-old daughter, I received my fair share of judgement and unwelcome opinions–certainly not the way I had ever intended to begin motherhood. Despite this, I knew I could raise her on my own and in October of my senior year of high school I had my beautiful baby girl, Saffron Jade (or as you may know her, “Saffy”).
As someone who was adopted at birth, I have always been around family members who look like each other but not like me. So when I thought about being a mom “some day”, I could never picture what my kids would look like. During my pregnancy, even once I knew I was having a girl, I assumed she would not look like me because I just could not conceive of the possibility that someone in my family would actually look like me. Much to my surprise, when Saff was born she looked JUST like me! I remember the first glimpse I had of her was when the doctor took her over to the scale to weigh her and I could see her tiny pink feet. It was absolutely the most surreal moment of my life–it was the first time that I had EVER seen someone who was biologically related to me. Of course, to some adopted people this may not be a big deal but for me it was huge.
Becoming a mom connected me to my mom because I experienced all the joys and difficulties of parenthood (hello, sleep deprivation and toddler tantrums) and I could start to understand why she made certain parental decisions for me. Becoming a young mom connected me to my birth mom (who I have yet to meet) because I finally fully understood why she had placed me for adoption–something I did not understand for much of my childhood. Having Saff was such a pivotal point in my life, and every day I am grateful to be the mom of my wonderful mini-me.
Now, as promised, I will share the jam thumbprint recipe! These cookies would make a perfect gift for Mother’s Day, and you can even make them with your kids (they are super easy!)
Full disclaimer: I did not write this recipe, but I did take the pictures in this post. You can follow the link for the full recipe!
This week, I went into Saffy’s class to help the kids bake these delicious jam thumbprint cookies for their annual Spring Tea event. Spring Tea is the cutest thing ever: all the preschoolers dress up in nice clothes, invite you to a table, take your tea order, and offer you a tray of treats.
What I like most about these cookies is that they are not too sweet. The dough only has a little bit of powdered sugar in it, and the rest of the sweetness comes from the jam. I chose to use cherry preserves in this batch because that is my favorite kind of jam, but at Saffy’s school we also made some with blueberry preserves and some with orange marmalade and they were delicious as well!
Saff and her classmates took turns adding ingredients to the mixing bowl, holding the hand mixer, rolling the dough into balls, making thumbprints in the dough (of course), and filling the thumbprints with jam. This recipe was so much fun to make with the kids, and I think the cookies look adorable as a Mother’s Day gift or to serve at Mother’s Day brunch!
Thanks for reading and I hope you have a happy Mother’s Day! If you liked this post, please go follow me on Instagram (@sarahmakeslunch) and on Facebook where I post lunch ideas daily!