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!
Honey Lavender Shortbread Cookies
1 cup butter, softened
1/2 cup sugar
3 Tbsp honey
1 tsp vanilla extract
2 cups flour
pinch of salt
2 tsp dried lavender (chopped)
In a large bowl of the bowl of a stand mixer, cream together the butter, sugar, honey, and vanilla until light and fluffy. Carefully add the flour, salt, and lavender and mix until just combined.
Place two sheets of plastic wrap on the counter and divide the dough in half between the sheets. Shape the dough into 2 logs that are approximately 1 1/4 inches in diameter. Refrigerate for at least 2 hours, until firm.
Preheat oven to 325 degrees. Line 2 baking sheets with parchment of a silicone mat. Set aside.
Remove the dough from the fridge or freezer and slice into around 1/3 inch slices. Place on prepared baking sheet, about 1 inch apart.
Bake around 18 minutes, or until starting to brown on the edges. Remove and let cool. Store in airtight storage container.
Dough logs can also be wrapped in aluminum foil and frozen for up to 6 months.
Source: adapted from The Baker Upstairs
