Here is a recipe for Lavender Shortbread from our dear friend Chef Kitty Morse. We blogged it two years ago but we felt it was worth repeating for the Holidays. This recipe is from Chef Morse’s cookbook, “Edible Flowers: A Kitchen Companion with Recipes,” which by the way would make a GREAT Holiday gift. (https://www.kittymorse.com)
This shortbread recipe requires either fresh or dried lavender blossoms. You can make them ahead of time and freeze them. You can also pair a dozen with stems of dried lavender for a pretty Holiday gift.
Ingredients Makes 24 cookies
1 cup butter, room temperature
1/2 cup granulated sugar
2 cups all-purpose flour
1/2 lemon, zested
1 1/2 tablespoons fresh or 3/4 teaspoon dried lavender blossoms
Additional blossoms for garnish
In a large bowl using an electric mixer, cream the butter and sugar until light and fluffy. Add the flour in increments, mixing until a smooth, firm dough forms. Stir in the lemon zest and lavender blossoms. Line a flat surface with parchment paper and lightly flour. Divide the dough into 2 equal parts and roll out into 2 (10-by-7-inch) rectangles about ¼-inch thick. Place the parchment on a baking sheet and refrigerate at least 2 hours or overnight.
Preheat the oven to 325 degrees. Using your favorite shaped cutter, cut out the cookies. Place them onto a nonstick or parchment-lined baking sheet, spacing them 1 inch apart so they have room to expand.
Bake for 18 to 20 minutes, or until the cookies turn light brown around the edges. Watch them carefully so they don’t burn. Remove the cookies from the oven and let them cool completely. Store in an airtight container.
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