Whenever Spring decides to make an appearance, it usually brings Easter to mind, which then leads me to thoughts of my mom. My mom has always loved Easter, and I would say it is her favourite holiday. She has always been a sucker for Easter decor, and growing up, our home was always adorned with a plethora of chicks and bunnies to signify the approaching holiday.
Easter is not too far away, and because enough of us celebrate it, I wanted to share another recipe that pays homage to the holiday. Upon a Google search, I was prompted to check out an article from goodhousekeeping.com listing a multitude of Easter recipes, and I wanted to share the following one for Lavender Shortbread Wedges. I don’t think it gets more Easter-y than these.
“Ingredients
“For shortbread
- 3/4 cup unsalted butter (1 1/2 sticks), at room temp, plus more for greasing
- 1/3 cup granulated sugar
- 2 tsp. finely grated lemon zest
- 1 tsp. finely grated orange zest
- 1/2 tsp. pure vanilla extract
- 1 1/2 cups all-purpose flour, plus more for dusting
- 1/4 tsp. kosher salt
“For glaze
- 1 1/4 cups confectioners’ sugar
- 1 Tbsp. fresh lemon juice
- 1 Tbsp. milk, plus more as needed
- 1/2 tsp. pure vanilla extract
- Pink or red food coloring (optional)
- Dried lavender, for topping
- Orange zest, for topping
“Directions
- Step 1 Make shortbread: Heat oven to 325°F. Butter 9-inch round cake pan, then line bottom with parchment paper.
- Step 2 In stand mixer, beat butter on medium until smooth and creamy, 1 minute. Add granulated sugar, citrus zests and vanilla and beat, scraping down bowl halfway through, until combined, about 2 minute. On low, gradually add flour and salt and mix just until dough comes together.
- Step 3 Using lightly floured hands, press dough into prepared pan in even layer and prick dough with fork several times. Bake until edges are light golden brown, 30 to 35 minutes. Let cool in pan 30 minutes, then loosen edges with small offset spatula and very carefully (shortbread will be delicate) turn out onto wire rack lined with parchment paper. Let cool completely.
- Step 4 Meanwhile, make glaze: Sift confectioners’ sugar into medium bowl. Add lemon juice, milk, vanilla and 1 or 2 drops food coloring, if using; whisk, adding more milk if needed, until smooth and thick but still pourable. Spread glaze on cooled shortbread, leaving border. Sprinkle with dried lavender and orange zest. Let glaze set at least 30 minutes before slicing into 12 wedges,” the recipe states.
I have no doubt these will be the stars of your Easter table this year.
Photo by Kaja Reichardt on Unsplash
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