Lavender Lemon Shortbread
After making Rosemary Shortbread, I was interested in trying another herb from my garden in a similar recipe and this Lavender Lemon Shortbread was the result.
These are amazing; I’ve had to persuade some friends who think of lavender as a room freshener to try them but once they bite? They’re smitten.
When used sparingly as I did in these Lavender Lemon Shortbread, the herb is sutble and herbaceous but not overpowering or sweet.
Lemon is the perfect complement and all rolled up with some rich butter in a crispy shortbread cookie seems to be the most popular method of preparation for this combination. I could have gobbled up the entire tray.
I use garden lavender, it’s the English variety. As pretty as it is, don’t use the Spanish lavender, it’s not meant for culinary use and you would be disappointed. If you cultivate your own, make sure it’s not being sprayed with pesticides.
Now that I’ve done lavender and rosemary from the garden I can’t help but wonder about using thyme in cookies too; I do think that will have to be next.
I left a good size above the ground garden when I moved a couple of years ago and so I don’t plan on ever having squash or cucumbers or pumpkins in my garden again. Tomatoes are relinquished to big pots and do OK but it’s the herbs I can’t do without.
Try these cookies that include a favorite herb of mine; it makes an extraordinary addition to the right sweet.
Lavender Lemon Shortbread
Ingredients
- ⅓ cup sugar
- 1 teaspoon dried lavender blossoms chopped
- 1 teaspoon finely grated lemon zest
- 4 ounces unsalted butter softened
- 1 cup all-purpose flour
- ½ teaspoon salt
Instructions
- In a medium bowl, mix the sugar with the chopped lavender and grated lemon zest.
- Using an electric mixer, beat in the butter at moderate speed. At low speed, beat in the flour and salt until a soft dough forms.
- Transfer the dough to a sheet of wax paper and refrigerate for 20 minutes. Form the dough into a 4-inch log with straight sides to create a square, and chill for at least 45 minutes longer.
- Preheat the oven to 350°. Slice the shortbread dough into 1/4-inch- slices and place them on ungreased baking sheets. Freeze the squares for 10 minutes.
- Bake the shortbread for 20 to 25 minutes, or until the edges are lightly browned. Transfer the baked shortbread to a wire rack to cool completely.
