Wednesday, May 28, 2014

Lavender & Vanilla Shortbread Squares


I have looking for an excuse to use this awesome rolling pin my grandmother past down to me I was told it was originally designed to make these special Polish cookies which I have yet to find the name of (can any natives help me out?) With spring in full bloom I couldn't think of a better ingredient to use then some beautiful dried lavender, after all, what says spring time more than flowers?


A lot of people classify lavender as having a soapy quality, but I find it livens up many desserts and pairs well with otherwise heavy ingredients such as creme brulee or in this case rich buttery shortbread cookies. I really like this recipe because it's super easy to handle (none of that sticky or crumbly messy dough business) and has the ability to be shaped and molded.


Lavender & Vanilla Shortbread Squares

makes about 24 cookies, depending on size

1 cup butter
3/4 cup confectioners sugar
1 egg
1 tsp vanilla extract
2 1/4 cup flower (I put 1/4 whole wheat flour in)
2 T dried lavender
1/2 tsp salt
white sugar for topping


Directions:

1.Preheat oven to 300 degree F. Grease a cookie sheet and set aside

2.Cream butter and confectioners sugar. Add vanilla an eggs and mix until blended

3.In separate bowl combine flower, salt, and lavender the slowly incorporate into creamed mixture then turn into a floured surface. Form into a ball and stick in the freezer for about 5-10 min, this will make it easier to roll out and cut. You can shape these cookies in a number of ways, either roll them out an use a circle cutter (or in this case a fancy rolling pin) or you can roll into a large circle and cut slices.

4.Sprinkle with white sugar and bake for about 15 min or until edges start to brown. I found that these cookies taste wayyy better once they have cooled for a number of hours.



Also couldn't resist taking a pic with my lavender nails - totally unplanned by the way.


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