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Weekend Refresh: One to Remember


The first official day of summer may not be until June 20th, but there’s no question this weekend is the true kickoff to summer.  And we’re prepared with the look, the book and the dish to take you from the beach to the BBQ and beyond.

The Look


Nothing says long-weekend lounging like an eye-catching, easy-going poncho. Let the sleeves flutter in the breeze and the print stand out from any crowd.

Having a BBQ bash with friends and family? Add light gold accessories and a straw tote, plus the incredibly flattering Brigitte Ankle Pant in crisp white. Headed to the beach before? The printed poncho doubles as a statement-making cover-up.

Click to buy: Border Printed TopBrigitte Ankle Pants, Brielle Hoop Earrings, Casey Bangles, and Lisa Tote.

The Dish


A special treat from Southern Living’s The Southern Cookie Book, these thumbprint cookies look anything but store-bought and taste just like summer with a dollop of blackberry preserves. Did we mention they’re almost too easy to make? They are. And easier to eat.

Blackberry Thumbprint Cookies

Vines heavy with blackberries (and chiggers) are plentiful in the South, with bumper harvests ending up in blackberry preserves, washtub cobblers, and every pie, pudding, and muffin around. Little dollops of sweet preserves are the perfect filling for thumbprint cookies.

5 dozen cookies

Ingredients:

  • 1⁄2 cup toasted slivered almonds
  • 1 cup butter, softened
  • 1 cup powdered sugar
  • 2 cups all-purpose flour
  • 1⁄4 tsp. table salt
  • 1⁄4 tsp. ground cloves
  • 1⁄4 tsp. ground cinnamon
  • Parchment paper
  • 1⁄2 cup seedless blackberry preserves

Instructions:

  1. Preheat oven to 325°F. Process almonds in a food processor 30 seconds or until very finely ground.
  2. Beat butter at medium speed with a heavy-duty electric stand mixer until creamy. Gradually add powdered sugar, beating until blended.
  3. Combine flour, next 3 ingredients, and almonds in a medium bowl; gradually add flour mixture to butter mixture, beating until blended.
  4. Shape dough into 3⁄4-inch balls; place 2 inches apart on parchment paper-lined baking sheets. Press thumb into each ball, forming an indentation.
  5. Bake, in batches, at 325°F for 12 to 15 minutes or until lightly browned around edges. Cool on baking sheets 2 minutes. Transfer to wire racks, and cool 30 minutes.
  6. Spoon preserves into a zip-top plastic freezer bag. Snip 1 corner of bag to make a small hole. Pipe preserves into indentations.

The Book


The perfect long weekend read is a book you pick up Friday and don’t put down until you’re done, hopefully sometime on Monday afternoon. The Summer Before the War by Helen Simonson is just that sort of book. Part English countryside comedy of manners, part chronicle of a world about to disappear, and part romance, the first World World War looms over the elegant characters, casting a dark shadow over a beautiful moment. For our part, we wished “Summer” was endless.

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