This week's recipe is something some people might find strange (because they may have never eaten this ingredient), but they're are really good. Lavender Lemonade Shortbread Cookies!
Most people know what Lavender smells like. It has a very unique floral scent. But also Lavender has a really unique taste. It has a very bitter minty taste. But if you mix dried Lavender buds into certain things, it can taste VERY good. You can buy it online or if you live in the modesto area like me, there are 2 local farms (Pageo Lavender Farm in Turlock and Lavender Hollow is Escalon) that sell dried lavender. So that's what we are going to do for today's recipe! So here is what you''ll need:
- 1/2 cup sugar
- 2 teaspoons of dried Lavender buds (may not seem like a lot, but a little goes a LONG way)
- Zest of 1 lemon
- juice of 1/2 lemon (about 1 Tablespoon) You can always add more if you want a more lemon-y flavor
- 1/2 Tablespoon of Pure Vanilla Extract
- 1 cup (2 sticks) of COLD butter
- 2 1/4 cups of All Purpose Flour
- 1/4 teaspoon of Salt
First thing first, take your flour and your dried Lavender and put it into a food processor. Blend them together until most of the lavender is mixed and pulverized into the flour. The flour takes on a slight, very very light purple color (by the way, it was also smell AMAZING).
From there, you mix the Lavender flour with the sugar and salt in a mixing bowl. From there you can start adding your wet ingredients (hold off on the butter for now). After you've added your extract, juice, and zest you can add your butter. I found it easier to chop up the butter into very small cubes. That way it blends into the dough better and faster without melting.
After everything is mixed together, place the dough into the fridge for about 30 min- 1 hour.
When the dough has finished chilling, preheat your oven to 375.
Now it's time to bake! Take a spoon and scoop a good sized portion of the dough onto the spoon. Then take the dough and roll into into a ball. Take each ball of dough and roll it in a small bowl of white sugar until the entire dough ball is covered with sugar. Place each cookie on a cookie sheet lined with waxed paper that has been lightly greased.
Bake for 13- 15 minutes or until the cookies tops and bottom edges turn golden brown. Let them cool for about 10 minutes and dig in! Pour yourself a nice glass of Lemonade and enjoy your treat!
By the way, these cookies taste really good frozen. This recipe makes about 2 dozen cookies so if you have leftovers, stick them in the freezer and take them out as needed :)
Enjoy!!
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