They say that you win some, and you lose some. They also say that one man’s trash is another man’s treasure. Both of these clichés are befitting of my opinion of these cookies. I didn’t like them. I wanted to, I just couldn’t do it. Hubby, and some of the moms at my Moms Group did though (or they were just very polite, either way, thanks!).
I use lavender in savoury dishes all of the time, I use herbes de Provence more than salt and pepper I think, but this first venture into using it in baking will probably be my last. I decided I’d still share the recipe though, since I seemed to be the only person who tried them that was so put off. Lemon & lavender are a classic pairing, so I hope some of you might be adventurous enough to give these a go… If not, do what I’m going to be doing, and going back to chocolate chip!
My Lemon & Lavender Shortbreads
Makes approx. 24 cookies
1 cup salted butter
1/2 cup white sugar
1 3/4 cup all-purpose flour
1/2 tsp baking powder
3/4 cup lemon baking chips
1 tbsp (culinary, edible) lavender (I used dried)
1/2 cup white chocolate chips, for drizzle (if desired)
Beat butter and sugar together until light and fluffy (around 5 minutes using a stand mixer, even more with a hand-mixer). Sift together flour and baking powder and add gradually to the butter/sugar mixture on the lowest speed. Once the flour is incorporated put back up on medium speed and allow to beat for another minute or so. Mix in the lavender and lemon chips by hand. Roll into walnut-sized balls and place them well-spaced on an ungreased cookie sheet. Slightly flatten cookies (I use the bottom of a drinking glass, floured) and bake in a preheated 300 degree oven for 20 minutes. Allow to cool at least 10 minutes on pan before moving cookies to wire rack to cool completely… they are fragile. Once cool, melt the white chocolate and drizzle it on the cookies using the tines of a fork or snipping off a wee bit of the very corner of a plastic bag and pipe it on.
Enjoy! (or at least try to, like I did)