Holidays mean two things: time off and overcommitment. We over-commit to attend holiday parties that we don’t want to go to or don’t have time to go to. We offer to make food when we don’t have the time, don’t have the money, or just have no idea how to cook. And if these overcommitments are not seen through, guilt soon follows. Thus the anxiety and sweating begin, and by Monday, you have a whole new bag of issues to discuss with your therapist.

I bet all those Easter functions you’ve obligated yourself to this year are now running through your head. But there is light at the end of the tunnel. Here’s a recipe to make your life a lot easier. Use this as your go-to for all those potlucks: Lemon and Wine Cookies. And no, they won’t make you drunk. Sorry.

But these cookies are crazy easy to make, have a lot of flavor, and are not covered in a make-your-teeth-hurt icing. Easter should not synonymous with icing and pastels.

Happy Easter folks!

Lemon and Wine Cookies Recipe

3/4 c (150g) sugar
3/4 c (170g) unsalted butter
zest of one lemon
1/4 c (35g) vegetable oil
2 tbsp brandy
1/2 tsp baking powder
1/4 c (55g) dry white wine
3 c (480g) all-purpose flour

Preheat oven to 350F (175C). Cream the butter, sugar and zest until fluffy. Add oil and mix until incorporated. Add cognac and mix. Dilute the baking powder in the white wine. Add wine and mix. Add the flour 1 cup at a time until incorporated. Dough should not be sticky, but very soft. Cut dough into 4 equal portions.

Roll each piece of dough on a lightly floured surface to 1/4″ thick. Cut out desired shapes. Place cookies on a parchment-lined baking sheet about 1″ apart. They will not spread and there is no need to chill the dough. Wahoo! Bake for 15 to 20m until golden around the edges.