Yesterday was the perfect day.
I got out of the house early and took my little one to a “Baby and Me” story time session at the local library. At three months, she’s too young to get too much out of it, but when she looked around in awe, smile plastered on her face, I knew I’d made the right choice.
Then I strapped her into her stroller and we walked on trails and past shops and after she settled into a nap, I sat outside Starbucks in the sun with a perfect iced green tea and a smile while the babe snoozed. Then my guy met us for lunch at the local Greek place and I had the most amazing vegan gyro with the best whole wheat pita I’ve ever eaten, with hummus and avocado and magic inside.
Lest I paint too idyllic a picture, I must make sure to inject a bit of reality. There was spit-up and poopy diapers and fussing and me fumbling while I nursed her in the backseat of my car and then more fumbling later on as I surreptitiously whipped out the boob at the restaurant. I’m still wearing the robo-leg aircast for my broken ankle (caked in mud from my latest dog park trip) and my hair, which grows in pretty much all gray these days, hasn’t been done since December, so it’s pretty much a stringy dishwater-blonde mess with a hefty Cruella De Vil stripe.
Thank goodness for Hooter Hiders, by the way. Is that not the best product (and product name) ever?
It was still the best day, though. So far, motherhood has been a rollercoaster, but yesterday I was on the top of the world.
After the terrific morning and even better lunch, I went home, and I did not make these cookies.
I did not make them because I actually made them about a week ago. Because I’m busy out experiencing the aforementioned crazy rollercoaster, I’m a little behind.
Totally worth it.
So, these cookies.
These delicious morsels are a celebration of all that is vanilla. The sweet vanilla-bean-specked glaze coats a buttery soft cookie made super-special with the addition of vanilla sugar (very easy to make). Plus, of course, I’ve included vanilla extract for a double dose of the heady stuff. These cookies are melt-in-your-mouth goodness, I’m telling ya.
This recipe was inspired by – and adapted from – this Glazed Lemon Cookie recipe from “The Cookie Queen” Maria of the fabulous blog Two Peas and Their Pod. Thanks for the inspiration, Maria!
I would think these would be perfect with afternoon tea, preferably pinky up. But I kept finding myself stuffing ’em in my mouth for a quick breakfast while burping my little one.
Again – totally worth it. 🙂
Here’s the recipe!