Lavender. I’ve always been a fan. Sure, it’s always been around in the bath salts and body lotions. And, you’d have to be living under a rock if you haven’t heard about it’s aromatherapy benefits. But lately I’ve noticed it popping in all kinds of culinary applications – of both sweet and savory varieties. This wickedly good lavender lemonade has been a favorite for a while now, but  have found myself wanting more…

I’ve been adding dried lavender to my tea ball that’s filled with my favorite Earl Grey blend, which creates an awesome cup of tea for afternoon sipping on the front porch. Naturally, since I’m always thinking about food,  I found myself daydreaming about a light tea cookie that mimicked the flavors in my cup.

And I got to thinking about shortbreads. A personal favorite of mine because they’re so easy. The dough is easy to bring together, it’s easy to make ahead and come back to later – as it requires a bit of chilling time, and it’s easy to have fun and play with the flavor combinations. So, I went with that. And, it was a winner!

To this batch I added a dose of local honey and dried lavender flowers. They baked up beautifully, with just enough lavender flavor. It’s easy to go overboard with it, trust me! The specks of lavender were visible in the cookies once baked, which I really loved. And the aroma…just heavenly. Next time around I might try adding a touch of lemon zest for a little zing!

Source: adapted from The Baker Upstairs

2 Comments

  1. Posted April 15, 2017 at 6:43 AM | Permalink

    There’s nothing better than a shortbread cookie…and these look heavenly. Thank goodness I just purchased a new lavender plant.

  2. Posted April 18, 2017 at 9:43 PM | Permalink

    Very cool Laura! Honey and lavender is a dreamy flavor combo and how can you go wrong with shortbread to embrace it:)

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