Here’s the second part of day 7 (if you want to see the first part, view the traditional shortbread recipe here!). And I wanted to make sure you saw this ASAP because this is a fun alternative cookie!
And a great many stores carry dried lavender in the baking aisle. I went to a local spice store for this (The Spice House in Evanston, where, conveniently, you can order online! I so very much love giving spices as gifts for the holidays too!).
So anyway, let me just jump into this lavender recipe and be done with it 🙂 Yum!
Honey Lavender Shortbread
Get the printable version here!
- 2 cups all-purpose flour
- 1/2 teaspoon salt
- 1/2 teaspoon baking powder
- 1 tablespoon dried or fresh lavender (I used dried)
- 6 ounces unsalted butter, softened
- 2 tablespoons honey (I used blueberry honey)
- 1 tablespoon freshly squeezed lemon juice (I used lime juice)
- 1/2 cup confectioners’ sugar
- 1/2 coarse sugar (for the edges)
- Combine flour, salt, baking powder, in a medium bowl.
- Cream the butter, honey, and sugar in a large bowl. Add the lemon.
- Add dry ingredients and mix until just combined.
- Add lavender.
- Divide the dough in half, use two large pieces of wax paper to roll each half of the dough into a long log. Chill dough in the refrigerator and until firm, about 1 to 2 hours.
- Preheat oven to 350ºF. Line a baking sheet with parchment paper or a silicone mat.
- Unroll wax paper and sprinkle course sugar over each log–make sure to cover all of the dough (sometimes I recover with the wax paper to press the sugar into the sides of the dough.)
- Slice the log of dough into 1/2-inch slices.
- Place cookies about an inch and a half apart.
- Bake until light golden brown (about 6-9 min).