Thatbaby has been asking about Little LO a lot lately. Mostly he wants him to have another birthday party. I've tried explaining that he's going to have to wait months for that. But L&O invited us over for dinner this weekend so we could get a bit of a Little LO fix.
It took a couple minutes for Little LO to warm up. Not because he's unfriendly, but because Thatbaby instantly made a beeline for ALL of Little LO's toys. Manners are not his strong point. Once they figured out they could actually play together, things took a decided turn for the crazy.
There were races from the kitchen to the bedrooms. There was climbing over anything that was taller than a cat. And there was crazy bouncing, rolling, and wrestling on a bed.
The L&Os made an amazing dinner - grilled tri-tip, my new favorite quinoa recipe, and they once again introduced to a great new staple salad to keep on hand.
My contribution was dessert. With the upcoming holiday season, this is the time to start with the holiday cookies. These are my favorite holiday cookie. I love how the cookie itself just melts and flakes, it's so delicate! And the confectioners' sugar "snow" that coats it makes it fun, seasonal, and sweet!
Viennese Crescents (from the Fannie Farmer Cookbook)
1/2 lb butter
1/4 cup sugar
2 cups flour
1 cup ground nuts
1 tsp vanilla
- Preheat oven to 300. Cream the butter in an electric mixer.
- Add the sugar and beat until light and fluffy.
- Add the flour, nuts, and vanilla and mix until combined.
- Use your fingers to roll the dough into 2 inch long crescents.
- Roll in confectioners sugar and place on a parchment or silpat lined cookie sheet. Bake for 30 minutes.
- Sprinkle confectioners sugar over again once cooled, before serving.