Lavender Shortbread

I was treated to not one, but two different lavender desserts while in the lush state of Washington.  The first was a devine lavender cookie from Blackbird Bakery located on Winslow Way of Bainbridge Island.  It was enjoyed outside sitting at an old fashioned concrete chess table under a shade tree.  The second was from Three Girls Bakery in the Post Aly of Pikes Place Market while watching the world walk by. 

Knowing I was making lavender lemonaide for an upcoming bridal shower, I immediately decided another layer was going toadded to the menu.  After all, I already had lavender flowers in the house.  A few internet searches later, I found the one I was ready to try.

Look a the beauty of the lavender flowers with the bright yellow lemon zest.  Love.

This was my first attempt in shortbread.  I was suprised at the lack of ingredients and the look of simplicity reading the instrustions.  Then I was taken by surprise by how few cookies it made and quickly decided that another double batch was in oder. 

They were so yummy, I decided that they were going to be part of my take-home treats for our guests.

Thank God for good neighbors…I was two eggs short for the last batch.  To reward her for  her generosity, she was presented with the final product.  She came back to thank me!Let me tell you why you need to make these for your next party: Rolling out the dough to make the cut outs is like playing with stress releiving playdough.  No joke.  In the midst of party planning, food prep and house cleaning, the scent of lavender and the slow, intentional motions forming perfect hearts and flowers was so calming.  And if it can calm my craziness, just imagine what it can do for you.

Eat.  And enjoy every bite.

sam

Lavender Shortbread

¾ cup powdered sugar
1 tbsp dried lavender
10 tbsp unsalted butter, cut into cubes
1 tsp lemon zest
1¾ cup  flour
3 large egg yolks
1 cup  sugar, for coating

  • Preheat the oven to 350° F
  • Line a baking sheet with parchment paper
  • Gently mix the powdered sugar and lavender together in a bowl
  • In a mixer with a paddle attachment, beat the butter, lemon zest and lavender/sugar until smooth
  • Add the flour and mix until well combined
  • Add the egg yolks and mix just until the eggs are fully incorporated
  • Chill the dough in the refrigerator for about 30 minutes, not letting the dough get too firm
  • Roll the dough out to 1.5cm thickness
  • Pick your favorite cookie cutter and go to town
  • Dip each cut out into the granulated sugar, coating all sides
  • Bake on the parchment lined pan for 15-20 minutes, or until slightly golden around the edges

Makes about 12-15  small cookies.

Recipe adapted from this blog post from Milk and Cookies.

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4 Comments

  1. Lavender is such an interesting flavour to add to shortbread – and the little shapes of these cookies are so cute! 🙂

    Reply
  2. These sound delicious! And they’re so beautiful!

    Reply
  3. Laura V. Chapdelaine

     /  August 6, 2012

    Oh they look so yummy. I may have to try this with all the Lanvande ( French) that I have from France. Sault is the Lavender captial of France. If you ever have the chance, you should go. Thanks to my BFF, she had that on our list of things to visit. It is so pretty there.

    Reply
  4. petit4chocolatier

     /  August 6, 2012

    These look scrumptious!

    Reply

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