I have been waiting all summer for this post! Seriously. Last summer, while Aleks and I were working in Fuzine, we were on our way to the market when we saw several tables, with all kinds of goodies, standing in front of the post office. When we got closer, we saw that the tables were celebrating all things lavender. Croatia is a major producer of lavender and lavender souvenirs are very popular among tourists. These tables had lavender essential oil, lavender jam, lavender liqueur, lavender sachets, lavender soap. Mmmm, one deep breath and I was transported to the spa. This year, we saw even more lavender inspired treats, like homemade lavender pasta and lavender scented bread.
The best find (in my opinion) was a small packet of lavender sugar cookies. The taste was familiar, yet so unusual. I admit, before this I didn’t make a habit of eating lavender–as far as I was concerned, lavender was for soap, massage oil, and the rice filled wrap for my neck. But these cookies! How can I describe the buttery, slightly sweet, crumbly bites of deliciousness with just a hint of lavender? I can’t really. Luckily, this spring I found some dried lavender at the grocery store and after a little experimenting, I found the perfect recipe for lavender shortbread cookies with just a hint of lemon and a touch of honey. These cookies are delicate both in flavor and in texture and perfect with a steaming hot cup of tea. My description really can’t do them justice, you just have to try them…today. : )
Honey Lavender Shortbread Cookies
- makes about 30 cookies -
2 cups all-purpose flour
1/2 teaspoon salt
1/2 teaspoon baking powder
1 tablespoon dried or fresh lavender
6 ounces unsalted butter, softened
2 tablespoons honey
1 tablespoon freshly squeezed lemon juice
1/2 cup confectioners’ sugar
1/2 coarse sugar
Combine flour, salt, baking powder, in a medium bowl.
Cream the butter, honey, and sugar in a large bowl. Add the lemon. Add dry ingredients and mix until just combined. Add lavender.
Divide the dough in half, use two large pieces of wax paper to roll each half of the dough into a long log. Chill dough in the refrigerator and until firm, about 1 to 2 hours.
Preheat oven to 350ºF. Line a baking sheet with parchment paper or a silicone mat.
Unroll wax paper and sprinkle course sugar over each log–make sure to cover all of the dough (sometimes I recover with the wax paper to press the sugar into the sides of the dough.) Slice the log of dough into 1/2-inch slices. Place cookies about an inch and a half apart, and bake until light golden brown (about 6-9 min).