I love the idea of using herbs and flowers to cook with. My lavender bloomed a second time this year so I couldn't resist trying them in a shortbread recipe. It smelled amazing coming out of the oven! Tastes even better.
1/3 cup sugar (I used lavender sugar)
1 teaspoon dried lavender blossoms, chopped (omit if you have lavender sugar)
1 teaspoon finely grated lemon zest
1 stick (4 ounces) unsalted butter, softened
1 cup all-purpose flour
1/2 teaspoon salt
In a medium bowl, mix the sugar, chopped lavender (if needed), and lemon zest. Using a handheld mixer, beat the butter at a moderate speed. At a low speed, add the flour and salt until a soft dough forms. Transfer the dough to wax paper and refrigerate for 20 minutes. Form the dough into a 4-inch log and chill for at least 45 minutes longer.
Preheat the the oven to 350 degrees. Slice the shortbread dough into 1/4 inch thick rounds and place on an ungreased baking sheet. Freeze the rounds for 10 minutes.
Bake the shortbread for 20 to 25 minutes or until the edges are lightly browned. Transfer to a wire rack to cool completely.
Yields: 12-18 cookies
Recipe adapted from: Food & Wine
Here is the lavender sugar I made, click the link to see how I did it.
So there you have it. Lemon-lavender shortbread for a late summer tea.
I will link this to:
Foodie Friday at Rattlebridge Farm
Strut Your Stuff Saturday at Six Sisters Stuff
Homemaking Linkup at Hope In Every Season
Finding the Pretty & Delicious Linky at Your Home Based MomRooted in Thyme Simple and Sweet Fridays
A Pinteresting Party at Tutus & Tea Parties
Wow Us Wednesday at Savvy Southern Style
The Best Blog Recipes link party