Hello, today.
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.
chris
NEVER AGAIN will I make these cookies!!!!
joythebaker
I’m sorry you had so much trouble with this cookie recipe. if they were dry it may have been a problem of adding too much flour. but perhaps the flour and butter didn’t mix long enough. there is a part in the mixing process when the dough is dry and messy… but after a good amount of mixing it does in fact break down and come together. again. i’m sorry you wasted time and ingredients on cookies that didn’t work out. i understand how frustrating that is… i really do. i’m sorry, chris.
chris
HELP
Cookies never formed- I scrapped togther the crumbs to form a ball and refrigerated now they still crumble when rolled- Help shower tomorrow!!
Libby
Lavender is one of the best kept kitchen secrets. I used to make a fresh green bean saute with the beans, lavender, garlic and some balsamic. Guests would go wild over it but could never quite fiqure out what was in it – and I never gave away my secrets ;-)
jenna
Is there something else you can use besides a spice grinder?
jenna
whoops, nevermind! guess I should have read the recipe!
sophie
i’ve been wanting to make this. I’ve even already bought the lavender. but i hadn’t found a recipe yet. it’s like you read my mind.
CopyKat
Thanks for this recipe. I purchased some lavender sugar from the Chicago Spice House few years ago, and I didn’t know what to do with the sugar. I will try these cookies out with this!
Ellen
Question to anyone rebooking at this post? – I think I won but what should I do?
Erin @ The Speckled Palate
It’s recipes like this that make me come back for more at your blog, Joy. Never would I have imagined combining these ingredients, but they sound absolutely delightful AND like something I could make at home relatively easily… if I could find lavender somewhere around here!
Mollie
Oh my god, thank you! My local food co-op in KY makes lavender shortbread cookies but I haven’t been able to successfully recreate them yet. Also, I found lavender earl grey at a local tea place, so love that you mentioned earl grey with these. Will have to try them together. My guess is you could just add lavender flowers to regular earl grey tea leaves and get the same thing.
Luna's Mama
I have these in the oven! I even stole some of my neighbors’ lavender! We’ll see how they come out! I love lavender in cooking! Here in Portland we have a local company called Ruby Jewel and they do ice cream sandwiches. My favorite is lemon cookie with honey lavender ice cream! Delish! In homage when I made these cookies I put a dollop of local honey I’m the dough! We’ll see! thanks for sharing this recipe!
Lindsay Jo Blankenship
Those cookies look absolutely divine! I recently had the chance to try a lavender ice cream… tasted a bit like Fruit Loops but it was delicious nonetheless.
If I were chosen as a lucky winner of that fabulous cookbook, I would be overJOYed!
– Lindsay