Lavender seems to be a new culinary craze, and soon as it started becoming popular I jumped on board. Especially after trying a lavender flavoured macaron, I knew I had to start recipe testing with lavender. After taking a class, and a few attempts at baking with it, I finally found the cookie recipe I was hoping for. So here I bring you, lemon glazed lavender shortbread cookies which pair perfectly with a warm cup of tea. The unique taste and ingredient of lavender will be sure to impress anyone who you get to share them with.
I spend lots of time at our family cottage in Kincardine, Ontario where nearby is a community garden called, The Bruce Botanical Garden. I absolutely love visiting there almost every time I come to the cottage and exploring this non-profit organization displaying a diverse collection of sustainable, organic food plants of the rare, endangered and heirloom varieties. A few months back was lavender season and they were hosting a class on lavender, so you bet I was there. I learned about harvesting, drying, and culinary techniques with lavender. It was in this class that this recipe was shared by one of the volunteers. At this time I had tried a few recipes with lavender before, but they were never quite right, but these cookies were perfect. So I knew I had to share them on the blog and I hope that you too get a chance to try them.
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- 1 cup unsalted butter, softened
- 2 cups all purpose flour
- ½ cup sugar
- ½ teaspoon salt
- 2 tablespoons dried lavender
- 1 cup icing sugar
- ¼ cup fresh lemon juice
- Cream the butter with an electric mixer until fluffy. Stire in the flour, sugar, and salt and beat for 1 minute. Add the lavender and beat until well mixed.
- Roll out the dough to a ¼ inch thickness and cut out desired cookie shapes. Place 1 inch apart on a parchment lined cookie sheet. Bake at 300 degree over for 20 minutes, and let cool.
- Make the glaze by whisking the icing sugar and lemon juice together. Spoon over cookies, spreading to cover the whole surface. Let set for 30 minutes.