A sweet and savory end to the week

Easter cookies made using my sister’s no egg sugar cookie recipe.

First, my friends, let’s focus on the sweet. A lighter variation on your basic shortbread recipe of butter, sugar and flour, these Easter cookies (pictured) are divine. Think of it as shortbread elevated, or perhaps, a la mode-d? Okay, that is not a word. I tried.

This recipe comes from, who else, my sister. An egg free home still needs its sweets. Just substitute the granulated sugar with powdered and add a dash of vanilla. And the beauty of these simple cookies … all but one of the ingredients can be stored in your pantry for a long time. The butter, well, the freezer keeps that fresh. So for little cost and just a little space set aside in your pantry, you will always have the makings for a little something sweet. I’ve included the recipe at the end of this post.

Mmmmmm, beets.

Now, on to the savory. My friend and colleague Carol shares my slavic heritage and has been gracious enough to share with us her recipe for Svicla,  a beet and horseradish relish  that complements any pork and egg dish. So if you find yourself with an ample supply of hardboiled eggs this Easter, why not spice them up? The recipe is from the Slovak-American Cook Book published by The First Catholic Slovak Ladies Association that Carol was given by her grandmother when she was in high school. And just knowing it comes with a grandma’s seal of approval is enough for me.

I hope you all have a wonderful weekend!

For recipes, keep reading …

Sugar cookies

  • 2 cups flour
  • 3/4 cup powdered sugar
  • 1 cup butter
  • 1 teaspoon vanilla

Cream together butter, sugar and vanilla.

Add flour and when blended shape the dough into a ball.

Refrigerate the dough so it will be easier to roll. I stick it in the freezer while I clean up and then take it out after about ten minutes.

Roll the dough between two sheets of wax paper or parchment paper. This will keep the dough sticking to the rolling-pin or your hands.

Use desired cookie cutters. If you want a more traditional looking shortbread, shape the dough into a small cake about 8-inches in circumference.

Bake at 350 degrees for 15-20 minutes or until golden.

I use the icing recipe from allrecipes.com


You can use fresh beets which will need to be boiled until soft, but we use canned beets which work just as well.

  •  3 15-ounce cans of beets
  • 2 oz. bottled horseradish or more depending on your taste.
  • 1 tablespoon vinegar
  • 1 teaspoon sugar
  • 1 teaspoon salt
  • Pinch of pepper

Mix and chop in food processor until it has consistency of a coarse relish.

Store in jars in the fridge.

Perfect with any pork or egg dish.

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