I decided to revisit this recipe after watching an episode of Valerie Bertinelli where she made lemon rosemary shortbread. I made a few changes and I think you will really like the results. These melt-in-your mouth Lavender Mint Shortbread Cookies are a little taste of Provence. Give them a try; they make wonderful holiday or hostess gift cookies. For other delicious and easy-to-make cookies for an afternoon tea, try Financiers or Mandelbread.
I tend to get seduced by recipes and so I have all of these special spices and herbs around the kitchen. When a colleague baked some lavender cookies, I, of course, went on a search for the best dried edible lavender. Growing up, lavender grew like a weed in our backyard and every year my mother and I would dry it and then sew sachets for gifts and to put in our drawers. I still remember the beautiful amber colored watered silk that we used to contrast with the pretty lavender colored ribbon that we tied around the sachet. While these cookies will most definitely NOT go in my lingerie drawer, they do evoke that wonderful childhood memory. However, they do not taste like potpourri or soap. They taste like Provence, the flavoring is actually quite subtle and they simply melt in your mouth. While not vegan, they do not have any egg. They could be made with vegan buttery sticks, but since butter is the star here, personally I would not go that route. Your choice.
Lavender Shortbread Cookies by Erica Leahy, The Artist Baker – Morristown, NJ and tweaked by me
Yield: About 2 dozen cookies
- 1 cup butter (2 sticks), softened
- 1/4 cup granulated sugar
- 1/4 cup powdered sugar
- 1/4 teaspoon salt
- 1 cup all-purpose flour
- 1 cup cake flour
- 1 tablespoon chopped fresh lavender or 1.5 teaspoons dried lavender buds
- 1 teaspoon pure vanilla extract
- 1.5 teaspoons dried mint
- Zest of one lemon
- Zest of one lemon
- 1/4 teaspoon dried lavender
- 1/4 cup granulated or coarse sugar
- In a stand mixer fitted with a paddle attachment, cream the butter, granulated sugar, powdered sugar, and salt until thoroughly combined, about 3 minutes. Add in vanilla extract. In a separate bowl, sift together the all-purpose and cake flours. Mix the flour mixture into the butter mixture in 3 additions, scraping down the sides of the bowl in between each addition. Add the lavender, lemon zest and mint and mix to just combine. The dough may appear crumbly but will come together when rolled in plastic wrap.
- Roll out the dough to a long roll about 2.5 inches in diameter, using the plastic wrap to form the dough. Wrap in plastic wrap and refrigerate for at least 4 hours.
- Meanwhile mix the 1/4 cup sugar with the lemon zest and lavender in a small bowl. Cover and set aside.
- Preheat the oven to 350ºF. Cut the log in half and refrigerate one half while you work on the other half. Using a sharp chef’s knife, slice the dough into 1/2 inch thick disks and place on a parchment-lined baking sheet. Bake the cookies until just golden at the edges, about 25 to 28 minutes. Ovens vary so watch them after 20 minutes. Remove from the oven and immediately sprinkle with the lemon, lavender sugar mixture. Any extra will be wonderful in tea or certain mixed drinks. Let cool completely before serving. While these will be delicious with coffee or milk, the true, delicate floral notes will come out with a nice light tea or a dessert wine.
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