Lavender Shortbread
1 cup unsalted butter, room temperature
1 cup sugar
juice of 1 lemon from the backyard tree
3 cups of flour
pinch of salt
2 teaspoons of dried lavender buds
Preheat oven to 325.
Cream together butter, sugar, and lemon juice.
In another bowl, sift flour and mix in salt and lavender.
Slowly add dry mixture to butter, in three additions, scraping the sides of the bowl carefully. Do not over mix. Batter will be lumpy because it is buttery. That's the good part.
Press batter into a 9-inch pie plate or cake tin or a 9-inch square baking dish. Prick top of cookies with a fork, marking where you will cut them when they're done.
Bake at 325 for 25-30 minutes, until golden brown around the edges. Let cool for a few minutes before cutting. Let cool a few more minutes before eating!
I've been reading about lavender a lot lately. Check here for some lovely photos, and here for an exposé.
2 comments:
Interesting. I never would have thought of using lavender in cooking. Now I'm intrigued.
The old Winnie the Pooh cookbook at the Ortega Library had a number of lavender recipes.
Happy to send you some :). We have plenty in the front yard--watered, not sprayed with anything other than a two year old and a runaway hose!
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