A Festive Holiday Recipe from Sister's Chalet & Sisters Lemonade

Also known as Russian Tea Cakes or Mexican Wedding Cookies, these buttery, citrus-kissed treats are a nod to Grandmother's lemon legacy, dusted in snowy powdered sugar for the season.

Yield: About 24 cookies
Prep Time: 15 minutes
Bake Time: 12–15 minutes
Total Time: ~30 minutes

Ingredients

• 1 cup unsalted butter, softened

• 1/2 cup powdered sugar (plus extra for coating)

• 2 tsp lemon zest

• 2 tbsp fresh lemon juice

• 2 cups all-purpose flour

• 1/4 tsp salt

• 3/4 cup finely chopped pecans or walnuts (optional)

• Additional powdered sugar, for rolling

Instructions

1. Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.

2. Cream the softened butter and 1/2 cup powdered sugar in a large mixing bowl until light and fluffy.

3. Add the lemon zest and lemon juice. Mix until well combined.

4. Sift the flour and salt into the mixture gradually, mixing until the dough comes together. Fold in nuts, if using.

5. Shape the dough into 1-inch balls and arrange on the prepared baking sheet, leaving a little space between each.

6. Bake for 12–15 minutes, or until the bottoms are lightly golden.

7. Cool on the baking sheet for a few minutes, until warm but easy to handle.

8. Roll the warm cookies generously in powdered sugar to coat.

9. Roll again once fully cooled, for that signature snowy finish.

10. Serve and enjoy with a cup of tea or coffee.

A Light & Refreshing Side from Sister's Chalet & Sisters Lemonade

A crisp, citrus-bright salad that comes together in minutes. The perfect companion to summer suppers on the porch, a beachside lunch, or any meal that calls for something cool and zesty.

Yield: 4 servings
Prep Time: 10 minutes
Total Time: ~15 minutes (including rest)

Ingredients

• 2 cucumbers, thinly sliced

• 1 lemon (for zest and juice)

• 2 tbsp olive oil

• 1–2 tbsp fresh dill, chopped (adjust to taste)

• Salt and pepper, to taste

Instructions

1. Slice the cucumbers thinly and place them in a serving bowl.

2. Zest the lemon, taking only the bright yellow skin, and add the zest to the cucumbers.

3. Juice the zested lemon and squeeze the juice over the cucumbers.

4. Drizzle the olive oil over the top.

5. Sprinkle the fresh dill across the bowl.

6. Season with salt and pepper to taste.

7. Toss gently to coat the cucumbers evenly in lemon juice, olive oil, and dill.

8. Rest for a few minutes to allow the flavors to meld before serving.

Serving Notes

Best served chilled or at room temperature, alongside grilled fish, roasted chicken, or a Mediterranean spread. For an extra touch, garnish with additional dill sprigs and a few thin lemon slices.

A bright, breezy bite from our kitchen to yours.

A Sweet & Tangy Classic from Sister's Chalet & Sisters Lemonade

When life gives you lemons, make a delightful lemon dessert. These bars layer a buttery, melt-in-your-mouth shortbread crust beneath a bright, custardy lemon topping, finished with a snowy dusting of powdered sugar.

Yield: About 24 bars
Prep Time: 15 minutes
Bake Time: 40 minutes
Total Time: ~1 hour (plus cooling)

Ingredients

For the Crust

• 1 1/2 cups all-purpose flour

• 1/2 cup powdered sugar

• 3/4 cup unsalted butter, softened

For the Lemon Filling

• 4 large eggs

• 1 1/2 cups granulated sugar

• 1/4 cup all-purpose flour

• 1 tsp baking powder

• 1/3 cup fresh lemon juice

• Zest of 2 lemons

For Finishing

• Powdered sugar, for dusting

Instructions

1. Preheat the oven to 350°F (175°C).

2. Make the crust. In a mixing bowl, combine 1 1/2 cups flour and 1/2 cup powdered sugar. Cut in the softened butter until the mixture resembles coarse crumbs.

3. Press the crumb mixture evenly into the bottom of a greased 9x13-inch baking pan.

4. Bake for 20 minutes, or until lightly golden.

5. Make the filling. In another bowl, whisk together the eggs, granulated sugar, 1/4 cup flour, and baking powder until well blended. Stir in the lemon juice and zest.

6. Pour the lemon mixture over the warm, baked crust.

7. Bake for an additional 20 minutes. The bars will continue to set as they cool.

8. Cool completely in the pan, then dust generously with powdered sugar and cut into squares.

Serving & Storage

Best enjoyed at room temperature or slightly chilled. Store covered in the refrigerator for up to 4 days, dusting with a fresh layer of powdered sugar just before serving. Pairs beautifully with a glass of Sisters Lemonade or a pot of Earl Grey.

A little zest to brighten your day.