Lavender biscuits are a lovely spring/summer spin on shortbread cookies. The aroma really comes through in this simple recipe and I think they have an elegant look.
Easy Lavender Shortbread Cookies
Kevin Lee Jacobs, A Garden for the House
Makes about 1 dozen, 4-inch square cookies
8 ounces (2 sticks) unsalted butter, softened to room-temperature
4 teaspoons fresh lavender buds, or 2 teaspoons dried
1/2 cup sugar
2 cups all-purpose flour, scooped and leveled
1 cup confectioners sugar, blended with just enough water to achieve a spreadable consistency
Using a food processor, a blender, or a mortar and pestle, grind the sugar and lavender petals together.
In the bowl of a standing mixer outfitted a paddle, beat the lavender sugar and butter at low speed until smooth. Then add the flour and beat until combined. Mixing is complete when there are no visible lumps of butter in the dough.
Form the dough into a rough disk, wrap it in plastic, and chill it in the refrigerator for 30 minutes.
Roll the dough into a 1/4-inch thick circle; cut out cookie shapes with a round, 2-inch diameter cutter or shape of your choice. Using a flat spatula, transfer the rounds to a parchment-lined baking sheet. Chill for 30 minutes before baking.
Bake on the middle rack of a preheated 300 degree oven just until the sides of the cookies begin to color — 25-30 minutes. Let cool completely on the baking sheet.
Decorate with the optional glaze; sprinkle with lavender petals.
Helpful books and supplies:
- Cooking with Flowers: Sweet and Savory Recipes with Rose Petals, Lilacs, Lavender, and Other Edible Flowers
<=== Follow Us Here