Welcome to, “For The Herb Of It” series.
Lavender Shortbread Cookies
For the past few years, I’ve been growing my own herbs. As I watch them thrive and flourish, I feel a real sense of triumph with my gardening talents. Never mind, that they’re probably the easiest plants to grow. To celebrate my imaginary success in herb gardening, I decided some creative baking was in order.
Remember the Honey Lavender Cupcakes I mentioned in my Perfect Weekend? I can still taste the delicate lavender flavor of each bite.
Ever since then, I’ve been dying to incorporate the taste into a recipe. Earlier this spring I cut lavender from the garden, hung them to dry and now they’re ready to be enjoyed. Perfect timing!
Lavender Shortbread Cookies
- ¾ lbs unsalted butter, at room temperature
- 1 cup sugar
- 1 tsp pure vanilla extract
- 3 ½ cups all-purpose flour
- ¼ tsp lavender salt
- 2 tsp dried lavender
- decorating sugar (optional)
- Preheat the oven to 350 °F.
- In the bowl of an electric mixer fitted with a paddle attachment, mix together the butter and 1 cup of sugar until they are just combined. Add the vanilla. In a medium bowl, combine the flour, dried lavender and salt, then add them to the butter-and-sugar mixture. Mix on low-speed until the dough starts to come together.
- Remove the dough from the mixing bowl and form into two logs. Roll logs in plastic wrap and refrigerate for about an hour. (I actually refrigerated the dough over night and baked the cookies the next day.)
- Slice dough in ¼ inch pieces and place on a parchment lined cookie sheet. Sprinkle with sugar.
- Bake for 20 to 25 minutes, until the edges begin to brown. Allow to cool to room temperature.
Makes about 4 dozen.
Adapted from Ina Garten’s Shortbread Cookie recipe. I made a few modifications with the addition of dried lavender, substituted lavender salt for regular salt and omitted the dipping chocolate section. (I’m sure Ina wouldn’t mind.)
I baked one batch with lavender colored sugar. The pop of color is fun but I prefer the elegant look of white decorating sugar.
A parting suggestion if you have access to fresh lavender: Cut a few short lavender stems with leaves and placed them in a bowl of sugar to be used for the recipe. While you are organizing the ingredients, the lavender will infuse the sugar and your kitchen will smell divine.
I hope you will try the Lavender Shortbread recipe, the cookies are fragrant, rich and delicious.
Cheers!
© 2016 Lavender Shortbread Cookies was first published on Thistle Key Lane.