There’s a few things I’ve learned in life: always throw salt over your left shoulder, keep rosemary by your garden gate, plant lavender for good luck, and fall in love whenever you can. ~ Alice Hoffman
As I was browsing around wordpress, I found a really nice blog – Go Lightly Gourmet. Dana Zia has some really great posts that use ingredients I do not typically cook with- coconut milk, lavendar, Annatto Seed Paste, etc. I have made her Thai Coconut Shrimp Soup recipe and now I am taking inspiration from her Lavender Shortbread.
My version is not exactly the same but the premise is. These cookies melt in your mouth and absolutely stunning in their simplicity. The lavender adds a minty, herby pop; the lemon flavor is a strong supporting character. These cookies are just stunning. Even if it is hard to get the lavender, you should make the effort. It is so worth it! Special thanks to my friends David and Kathryn for giving me some of their beautiful lavender. The warmth of friendship makes all food better.
Lemon Lavender Shortbread
- 1 stick of unsalted butter, at room temperature
- 1/4 cup sugar
- 1 cup all-purpose flour
- 1/4 tsp salt
- 2 tbsp dried lavender blossoms
- Zest of one lemon
- Sugar to sprinkle
In a mixer, cream the stick of butter well. Add in sugar and continue creaming. Slowly add in flour until it is mixed in well. Add the salt, lavender, and lemon zest. The consistency at this point is like pie crust dough. Form dough into a ball and place on a sheet of wax paper. Refridgerate for 20 minutes. Form dough into a 4 inch log. Refridgerate for another 45 minutes. Preheat the oven to 350 degrees. Slice the shortbread dough into 1/4-inch-thick rounds and place the rounds on a baking sheet covered by parchment paper.
Freeze the rounds for 10 minutes. Remove from freezer, dust with sugar, and bake for 20 to 25 minutes (or until the edges are lightly browned). Remove shortbread from the pan and onto cooling racks.
The cookie-dough log can be frozen for up to 1 month. Thaw slightly before slicing. The baked shortbread can be stored in an airtight container for up to 5 days. I doubt mine will last that long 🙂