Christmas Cookies Lavender Style

December 10, 2015

My goodness it's been too long! I miss having time to write more often...definitely a goal for 2016. But for now, I want to get this recipe in your hands for the holiday season. This cookie is fairly delicate and does not lend to icing. It is a great accompaniment to round out the super sweet offerings on your cookie plate. The recipe comes from one of our customers, Christine McLaughlin, who makes these lightly lavender flavored treats for her grandkids...or so she claims. I suspect they're really for grandma. (Trust me, Chris can make them for this grandma ANY time!). We made these when participating in a cookie bake-off for Toys for Tots this past Saturday at the South Bend Farmers Market. There were 19 contestants including some professional bakers, so I don't feel too bad about taking 5th with this recipe. Also, I'm fairly certain Santa loves lavender so thank you Christine for sharing! (Every little bit helps)

 

 

Lavender Shortbread Sugar Cookie

 

1 cup unsalted butter, softened

1 cup vanilla sugar* (if not available, add a drop or two more extract)

1/2 vanilla bean, split and scraped, seeds reserved

1 teaspoon vanilla extract

2 egg yolks

2 1/2 cups all purpose flour

1 teaspoon culinary lavender, crushed

1 1/2 teaspoon salt

1/4 cup heavy whipping cream

lavender sugar

 

Combine butter, vanilla sugar, vanilla bean seeds and vanilla extract. With mixer at high speed, beat until light and fluffy (about 4 minutes). Add egg yolks. one at a time, mixing well after each addition.

 

In a small bowl combine flour, salt and lavender. Add flour mixture to butter mixture in 3 parts, alternating with cream and beginning and ending with flour. Form into a disc, wrap in plastic wrap and chill for at least 2 hours.

 

Preheat oven to 350 degrees. Line 2 baking sheets with parchment paper. On a lightly floured surface roll dough to 1/4 inch thickness. Using a 2 inch fluted cutter cut as many cookies as possible, rerolling scraps no more than twice.

 

Place cookies 1 inch apart on prepared sheets, sprinkle with lavender sugar. Bake 8-10 minutes or until edges are lightly browned. Remove from oven, let cool on baking sheets for 5 minutes. Remove to wire racks and let cool completely.

 

* Vanilla sugar is easily made by storing used vanilla beans in your sugar container. Lavender sugar can be made by adding a tablesoon of sweet culinary lavender to a cup of sugar and processing in a food processer until finely granular...or give us a call. We ship!

 

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