Lavender Shortbread Cookies
I absolutely have a love affair with lavender! It’s one of my favorite scents in lotions and soaps as well as one of my favorite herbs to cook and bake with. I adore this unique and beautiful herb so much you’d think I were French! (Actually, Ranger Craig is French so I suppose I’m French by marriage)
Lavender can be used in savory dishes as well as baked sweets. I use it in chicken salad, on roasted chicken, in vinaigrettes, mixed with pepper and sprinkled over fish, and in these divine little shortbread cookies. Honestly, I use it whenever I can! It’s now a running snicker in my house when one of my family members tastes a little lavender in the food. Yes, Mom found another use for her large stash of lavender buds.
This lovely herb has a most unique scent and when used for baking or cooking, adds the most delicate flavor to a dish. It almost feels like a special treat to taste this delicious little cookie with a hint of lavender.
I especially love these shortbread cookies with tea or with my morning coffee. They also make a lovely dessert for a brunch, or a sweet gift for a special teacher or friend. Add a little fun to the cookie and drizzle with a quick icing of powdered sugar, lemon juice and a drop of purple food coloring. You can find the purple food coloring in the “neon” collection of food colors in your grocers baking aisle.
Enjoy a quiet moment with some tea and a few of these delicious lavender shortbread cookies! (And pretend you’re in France!)
Lavender Shortbread Cookies
Makes about 2 dozen
2 sticks unsalted butter, chilled and cubed
3 teaspoons dried lavender
2/3 cup sugar
¼ teaspoon salt
2 cups all-purpose flour (or a gluten-free baking mix)
Pulse together in a spice mill or coffee grinder ¼ sugar and the dried lavender. In a food processor add the butter, sugar, lavender sugar, salt and egg. Pulse a few times to blend and then add the flour.
Pulse the mixture just until it’s nicely blended. Pour the dough out onto a floured surface and work into a rectangular shape. Roll the dough into a log, or two logs, wrap with plastic wrap and refrigerate for at least 30 minutes.
Preheat the oven to 325F. Cut the logs into ½ inch coins and place on a parchment lined baking sheet. Bake for about 10-12 minutes or until golden in color. As soon as they come out of the oven sprinkle with a dusting of sugar.
OPTION: If you’d like to frost the cookies, mix together some powdered sugar with a little lemon juice or water until it reaches a good consistency for drizzling. Add one little drop of purple food coloring and mix.
NOTE: For gluten-free cookies it may not be possible to roll, refrigerate and cut. However, you can these make drop cookies using a gluten-free flour mix.
When the cookies have cooled, lightly drizzle the icing on the cookie making little stripes or circles, whatever makes you happy!