shortbread cookies with lavender and orange
A friend gave me a tin of culinary grade lavender flowers awhile back. I've been waiting for a sign that it is time to use them. Monday the sign appeared...
As I read through the morning news on the Food Maven Facebook page, I stumbled across Bake Your Day's recipe for Shortbread, complete with an enticing picture. One of my favorite cookies are the lavender shortbread at Back in the Day Bakery, downtown Savannah.
I took it as a sign that it was time to bake;) If there ever was a period of time I am inspired to bake, it's in the fall holiday season. The rest of the year I go for more savory fare.
At the end of the post, Cassie mentioned that her recipe was adapted from Ina Garten's shortbread recipe. Ina's was similar but with larger quantities... so I adapted my cookies to both, making a double batch. Why bother to bake at all if you're only going to get 20 cookies? Am I right?
I decreased the vanilla extract and added some orange instead. Then I tossed in a couple of tablespoons of the lavender flowers. These cookies are so very simple to make... even the kids can do it.
You can make them plain if you prefer, or experiment with other flavors like lemon and rosemary or cranberries and chocolate. They are perfect with a steaming hot cup of coffee or, better yet, The Housewife's Magic Cocoa.
Ingredients
3 sticks unsalted butter, room temp
1 cup sugar
1/2 t. vanilla extract
1 t. orange extract
3 1/2 c. all purpose flour, sifted
1/2 t. salt
2 T. lavender flowers
Directions
In bowl of mixer, cream together butter and sugar until light and fluffy. Add flavorings and blend. Sift together flour and salt. Add it slowly to the creamed mixture, scraping down sides of bowl frequently. Toss in lavender flowers just before all of flour mixture is incorporated. This will make them more easily distributed.
Blend until dough just holds together, then dump onto large sheet of plastic wrap or waxed paper. Press dough into a log and wrap tightly. At this point it is soft and easy to move. Make it a round tube, make it a square one... you decide what shape your finished cookies will be. Place in refrigerator for at least thirty minutes.
Meanwhile, preheat oven to 350 degrees and line a couple of baking sheets with parchment paper. Remove cookie log from fridge. This is where it gets tricky... Muster up every ounce of self control. Do NOT eat all of the dough before you make the cookies.
With your very sharp chef's knife, slice dough into cookie rounds and place on lined pans. The thinner you slice them, the crispier they'll be.
Bake for around 13 minutes, or until edges begin to brown. Each oven is different, so keep an eye on them. Dark brown shortbread can be bitter tasting. Remove from oven and place on cooling rack.
I took it as a sign that it was time to bake;) If there ever was a period of time I am inspired to bake, it's in the fall holiday season. The rest of the year I go for more savory fare.
At the end of the post, Cassie mentioned that her recipe was adapted from Ina Garten's shortbread recipe. Ina's was similar but with larger quantities... so I adapted my cookies to both, making a double batch. Why bother to bake at all if you're only going to get 20 cookies? Am I right?
I decreased the vanilla extract and added some orange instead. Then I tossed in a couple of tablespoons of the lavender flowers. These cookies are so very simple to make... even the kids can do it.
You can make them plain if you prefer, or experiment with other flavors like lemon and rosemary or cranberries and chocolate. They are perfect with a steaming hot cup of coffee or, better yet, The Housewife's Magic Cocoa.
Ingredients
3 sticks unsalted butter, room temp
1 cup sugar
1/2 t. vanilla extract
1 t. orange extract
3 1/2 c. all purpose flour, sifted
1/2 t. salt
2 T. lavender flowers
Directions
In bowl of mixer, cream together butter and sugar until light and fluffy. Add flavorings and blend. Sift together flour and salt. Add it slowly to the creamed mixture, scraping down sides of bowl frequently. Toss in lavender flowers just before all of flour mixture is incorporated. This will make them more easily distributed.
With your very sharp chef's knife, slice dough into cookie rounds and place on lined pans. The thinner you slice them, the crispier they'll be.
Bake for around 13 minutes, or until edges begin to brown. Each oven is different, so keep an eye on them. Dark brown shortbread can be bitter tasting. Remove from oven and place on cooling rack.
Now, wasn't that easy? See how lovely they look;)
Oh my goodness! Oh my goodness! I just love basking in the glow of your culinary aura! :)
ReplyDeletei'll make you some when you arrive:)
ReplyDelete