Saturday was Shortbread Day, and it was wonderful to have the first day of a long holiday weekend to bake shortbread. I've been wanting to bake lavender shortbread for some time, and the project required a bit of planning ahead.
First, I ordered organic culinary lavender from Hood River Lavender.
Next, a week in advance, I made lavendar sugar by mixing one tablespoon lavendar with approximately 1 cup sugar. I put it in a glass jar and shook it every day or so.
On baking day, to prepare for rolling balls of dough in it, I strained the lavender sugar.
I used Betty's Basic Shortbread Recipe for the Lavender Vanilla Shortbread, adding 1/2 tablespoon of lavender and 3/4 teaspoon vanilla extract as follows:
Betty's Lavender Vanilla Shortbread
Oven temp: 350 degrees F
Line cookie sheets with parchment paper.
Blend together in food processor:
1/3 cup powdered sugar
1/4 cup white rice flour
3/4 cup Ultragrain flour
(1/4 tsp salt if using unsalted butter)
Process in just until blended:
1/2 cup butter
3/4 teaspoon pure vanilla extract
Empty dough out onto a sheet of waxed paper. Sprinkle 1/2 tablespoon of dried organic lavender over the mixture, and blend it in by hand.
Form dough into 1-inch balls. Roll balls in lavender sugar and flatten them with a cookie stamp or glass. Place balls on cookie sheet lined with parchment paper. Refrigerate for at least 15 minutes.
Bake for shortbread cookies for 12 minutes. Let cool for 5 minutes on cookie sheet before putting on wire rack to cool completely. Recipe makes approximately 4 dozen shortbread cookies.
These are lovely, elegant shortbread cookies: delicious, with just enough taste of lavender.