With Easter coming up soon, it is time to start menu planning. Do you have a set menu each year, or do you change it up? We have ham each year, but the sides are pretty much up for grabs. And the dessert always changes. Last year I made this French Silk Pie. I am craving a chocolate cake recently, but that doesn’t really seem fitting for Easter. My husband’s parents are going to be here this year, but I haven’t figured out anything but the ham yet. Guess I better gone on that!
I have mentioned my cooking club around here quite a few times. One year the theme was areas of the world. So we did a Mediterranean theme one month. A friend brought Greek Butter Cookies to share, and I was immediately intrigued. I had never heard of them before, but they were buttery with a hint of citrus and so good. I did a little research and found that the Greeks have Easter cookie they call a Koulourakia. It is traditionally scented with orange juice and then sprinkle with sesame seeds.
I decided to try my hand at these cookies, but wanted to put my own twist on them. I am kind of obsessed with lemon this spring, so it seemed like the obvious choice. I also like my cookies on the sweet side, so instead of sesame seeds on top I went for torbinado sugar. These lemon cookies were buttery, flaky, light, with a hint of lemon, and the perfect treat. Great for with a cup of tea, or a sweet treat after dinner. Be sure to whip up a batch of them, so you can have them around all Easter weekend to snack on.
Today I am sharing the recipe over at Imperial Sugar. Please go check it out!!