It’s so nice to come up with a recipe that uses common ingredients in unusual ways. Lovers of shortbread will be pleased to have this lavender shortbread cookie recipe. It combines the aromatic lavender flower with traditional shortbread to create a unique flavor that is unusual but delicious. The taste of lavender is subtle and summery and delicious.
When I wrote a post earlier about Grandma’s Country Garden, I shared a photo of her lavender and promised a recipe using it. Most people think of lavender as a flower used in perfumes, talcum powders, and linen water. However, it can also be used in desserts like shortbread cookies, cakes, and even ice cream.
There are several lavender shortbread cookie recipes out there. If you already have a favorite shortbread recipe, just use it and add the lavender to the dough. Make sure you use lavender that has not been sprayed by chemicals or has grown near pollution.
LAVENDER SHORTBREAD COOKIES
1/2 cup unsalted butter, room temperature
1/3 cup powdered sugar
1/2 teaspoon dried or fresh lavender buds, chopped
1 teaspoon vanilla extract
Pinch of salt
1 cup all-purpose flour
2 tablespoons granulated sugar
Preheat the oven to 350 degrees.
Mix the butter, powdered sugar, lavender, vanilla, and salt in a large bowl till fluffy. Add the flour, and beat until a dough is formed.
Place the dough on a floured surface, and roll out to about 1/4 inch thick. Dip a round cookie cutter in flour to prevent sticking, and press into the dough. Gently place them on a cookie sheet that is lined with either parchment or a Silpat. Sprinkle a little bit of the sugar on top of each cookie to add some more sweetness and a little sparkle.
Bake for 8-10 minutes, and cool completely on the cookie sheet.
We hope you have some great plans for the week-end. Mr. Right’s knee has healed which means we will be doing a few long-distance bicycle rides. Honk if you see me!!!