Hive Cooks: Easter Shortbread Bunnies

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INGREDIENTS:

1 cup butter, room temperature

1 cup icing (powdered) sugar

2 1/4 cups all purpose flour

2 tablespoons pure vanilla

1/2 cup icing, homemade or store-bought

DIRECTIONS:

1. Preheat oven to 325F.

2. In a stand mixer fitted with a paddle attachment, cream the butter and icing sugar on medium speed until light and fluffy. Scrape down the sides of the bowl. Turn the mixer to low and add the flour and mix until just combined. Scrape down the sides of the bowl. Add the vanilla and mix to combine.

3. Place the dough on a lightly floured work surface. Use a rolling pin to roll out the dough to about 1/4 inch thick. Use a cookie cutter of your choice (we recommend this bunny, of course!) to cut out as many cookies as you can from the dough.

4. Carefully transfer to a parchment lined cookie sheet and place about 1/2" apart. Bake in the preheated oven for 15 minutes or until the cookies are lightly golden brown around the edges.

5. Remove from oven and transfer to wire racks to cool.

6. Using either homemade or store-bought icing, add bunny tails to the cookies. You can even use the icing as glue to attach a bigger cookie or piece of candy as the tail to mix things up!

Recipe and photos originally from pinkpiccadillypastries

Recipe: Grilled Zucchini with Lemon + Feta

A delicious side dish for, well, just about any meal! This recipe by Sprinkle of Salt has us drooling and it’s a great excuse to get to our local Farmer’s Market and buy up some produce!

Ingredients

• 2 medium zucchini

• 2 tsp olive oil

• 1 tsp cumin

• 1 lemon

• 1 clove garlic

• salt + pepper

• 1/2 cup parsley

• 2 tsp tarragon

• 1/4 cup feta

Instructions

• Thinly slice each zucchini into 1/4 inch rounds then place in a medium bowl.

• Drizzle with olive oil and sprinkle with cumin then toss until all of the zucchini has been coated.

• Grill each zucchini slice for 3-4 minutes or until the zucchini is slightly softened but still have a slight crunch.

• Remove from the grill then return to the bowl - continue until all of the zucchini has been grilled.

• In a separate small bowl combine the juice of the lemon, minced garlic, finely chopped parsley, tarragon, salt + pepper.

• Pour the vinaigrette over grilled zucchini then carefully toss until it is fully coated. Transfer to a serving plate and sprinkle with the feta.