The past twenty-four hours have been somewhat extraordinary in the Boston area, with a blizzard that dropped twenty-two inches of snow on our doorstep. Our neighborhood is blanketed in the most beautiful display of snow – dusting the barren tree branches and piled high where city plows deposited the carpet of snow that previously covered our road.

Last night, Jonathan and I enjoyed making shortbread cookies as the storm brewed outside. The recipe was simple (see below), and the smell of baking cookies added to the warm atmosphere indoors.

This morning we were treated to my favorite part of a snowstorm: the peace that prevails after the winds have quieted and the snow is piled high. When there are no cars out or any type of hustle and bustle, and sounds are muted by the blanket of snow all around, that stillness is priceless. That quietude is magical. Enjoying it this morning was a delight.

Once the neighborhood awakened and snow blowers and snow plows started up, the scene was still beautiful – with lively activities happening in every yard and driveway including snow flying, shovels scraping, and neighbors helping one another where they could.

We thoroughly enjoyed introducing Wyatt to his first New England “stahm.” He seemed to like watching the snowflakes fall from the sky. They landed on his eyelashes and face and he seemed to get a kick out of the brilliantly white scenery all around him. Following are a few photos from his first snow adventure!

Recipe for Eggers Blizzard Shortbread:
1.5 cup all-purpose flour
1/4 tsp salt
1.5 sticks (3/4 cup) butter, softened
1/3 cup sugar
1 egg

1. Pre-heat oven to 350-degrees Fahrenheit
2. Combine flour and salt in a medium bowl
3. Using an electric mixer, beat butter and sugar in a large bowl at medium speed until light and fluffy
4. Beat in the egg
5. Gradually add flour mixture. Beat at low-speed until well blended.
6. Shape tablespoonfuls of dough into one-inch balls. Place two-inches apart on ungreased cookie sheets.
7. Bake 18-20 minutes, or until edges are lightly browned
8. Let stand on cookie sheets two minutes; transfer to wire racks to cool completely