2 Months

Charlie is 2 months old already! It continues to amaze how quickly he grows and how quickly time passes. He had his 2 month check-up this past week, and he's growing well and took his shots like a champ! He weighs 12 lbs., 12 oz. and is 23 inches long--he and Abe are nearly identical in their size. According to Abe's baby book, Charlie is just a few ounces bigger and their length is the same.

He's enduring so much at the hands of his brother--for some reason Abe thinks it best to be just a millimeter away from Charlie's face whenever he has the chance! He also seems to think that trains are the very best companions--I find a train next to Charlie's head all the time!

The best we got from Easter morning...

Brothers:

On another note, remember how I told you I was going crazy over lemon zest lately? Well I just had to share about these tasty little cookies--Lemon Butter Cookies. Oh my goodness, they were SO amazing! My husband thought they needed a little more citrus-y flavor, but I thought they were buttery and light, with just the right balance of sweet and tangy. Thankfully, I made them for the Bible study guys who come over on Tuesday nights, otherwise I may have eaten WAY too many! Aren't they cute with the lemon zest up on top?!? The original recipe actually calls for lemons, oranges, and limes, but I only had lemons and oranges on hand and wanted to save the oranges for breakfasts and lunches. Thus, mine turned into Lemon Butter Cookies instead of Citrus Butter Cookies.

The recipe is courtesy of the Pioneer Woman (I LOVE her recipes!):

Cookies:

2 sticks butter, softened
3/4 c sugar
1 egg, separated
1 1/2 Tbsp. lemon zest
1 Tbsp. fresh lemon juice
2 c flour

Cream butter and sugar until fluffy and smooth. Add egg yolk and mix. Add zest and flour and mix until just combined. Add lemon juice and mix until fully incorporated.

Roll into balls and place on ungreased cookie sheet. Don't allow the dough to spend too much time in your hands, or the heat from your hands can warm the butter and cause cookies to spread. Bake 12-13 minutes at 350 degress. Watch so they don't brown!

Allow to rest on cookie sheet 3-4 minutes after removing from oven, then allow to cool completely before icing.


Icing:

reserved egg white
1 1/2 c powdered sugar
1 Tbsp. milk (2% or whole)
juice of 1/2 lemon
1 Tbsp. lemon zest
dash of salt

extra zest for garnish

Whisk or beat all ingredients until fully combined. Add powdered sugar as needed to achieve a thick but still pourable consistency. Drizzle over cookies and garnish with extra lemon zest if desired.

Yum!

Next week I'll update on our weekend in IL!! SO excited to finally head back!