This week was inspired by…dinner with a new friend on face plates. Pea pasta with lemon.
This week was inspired by… making avocado crab toast with Jill.
This week was inspired by … this mama, in a chevron skirt with two babies. I love how close her baby boy is playing next to her skirt. She totally has a little baby in her arms too. I like this mama. I have a soft spot for Mr. Potato Head. I want this to be me eventually (the mama… not the potato head).
I can’t think of one good reason not to put dried flowers and raw sugar into cookies.
Something feels so utterly refined and pleasingly natural about this combination.
A quick zip-a-zip in the spice grinder turns raw sugar into a powder, and lavender into a fragrant chop.
I think this is my favorite part of cut-out shortbread cookies. The scraps.
Perfect for sneaking dough bites.
These cookies bake up into simple, buttery, florally frangrant, sweet bites. I love the use of raw sugar.. it adds a really nice depth, but you can use granulated sugar if you don’t have raw on hand.
These cookies would be dreamy with earl grey tea, honey ice cream, or a cup of cold milk.
I like to stack them tall and eat far too many. You know…
Lavender Shortbread Cookies
adapted slightly from Party Like a Culinista
makes about 50 cookies
1 tablespoon dried lavender blossoms
1/2 cup plus 1 tablespoon raw turbinado sugar (you can also use granulated sugar)
1 cup (2 sticks) unsalted butter, at room temperature
2 1/2 cup all-purpose flour
1/4 teaspoon salt
1 eggs, beaten (for egg wash)
extra sugar for sprinkling on top
In a medium bowl, whisk together flour and salt. Set aside.
In a small spice grinder (I use my cleaned out coffee grinder) to grind up 1 tablespoon lavender and 1 tablespoon sugar. Grind it up! You could also use a mortar and pestle to grind the sugar and lavender together.
In the bowl of an electric stand mixer, fitted with a paddle attachment add butter, ground lavender mixture, and remaining 1/2 cup sugar. Cream on medium speed until slightly more pale and fluffy, about 5 minutes. There will still be raw sugar bits floating around. That’s fine. Stop the mixer, add the flour. Mix on low speed until dough comes together. The dough will be crumbly, then begin to form when it continues to mix. Dump dough mixture out onto a clean surface and form into a ball with your hands. Wrap in plastic wrap and refrigerate for at least 30 minutes.
Line cookie sheets with parchment paper. Set aside.
Divide refrigerated dough into quarters. On a lightly floured work surface, roll dough out to a 1/4-inch thickness. Use a 1 1/2-inch round cookie cutter to cut cookies, or use a pizza cutter to slice cookies into squares. Use a fork to prick cookies. Brush very lightly with egg wash and sprinkle with sugar. Refrigerate cookies while oven preheats.
Place racks in the center and upper third of the oven. Preheat oven to 350 degrees F. When oven is preheated, bake cookies for 8 to 11 minutes, until just browned around the edges. Remove from oven. Allow to cool on the cookie sheet for 10 minutes then remove to a wire rack to cool completely.
Cookies last, in an airtight container at room temprature, for up to 4 days.