Lavender Shortbread

I have always been curious about edible flowers. I've seen them, heard of them, but have never eaten them, until now. A few weeks ago, at my local farmer's market, I came across lavender buds, and knew that I had to have them.

Lavender is typically used in fragrances, candles, and cleaning products. I would guess that most people are unaware that it is actually edible! I decided to purchase the purple flower and try it out in some shortbread cookies. Coincidentally, Joy the Baker had blogged about lavender cookies a few weeks before I had bought some, and decided I would use her take on the cookie.

The dough was easy to work with, smelled delicious, and tasted even better. These are the perfect tea cookies, and give your mouth a lovely feel and taste! I will most certainly be making them again, as they make me feel quite sophisticated and feel as though I could easily fit in among the British :)

Lavender Cookies
adapted from Joy the Baker

1 tablespoon dried lavender blossoms

1/2 cup plus 1 tablespoon raw turbinado sugar- I used granulated sugar for the cookies, but turbinado for the topping

1 cup (2 sticks) unsalted butter, at room temperature

2 1/2 cup all-purpose flour

1/4 teaspoon salt

1 eggs, beaten (for egg wash)

extra sugar for sprinkling on top (I used turbinado)

In a medium bowl, whisk together flour and salt. Set aside.

In a small spice grinder to grind up 1 tablespoon lavender and 1 tablespoon sugar. You could also use a mortar and pestle to grind the sugar and lavender together.

In the bowl of an electric stand mixer, fit with the paddle attachment add butter, ground lavender mixture, and remaining 1/2 cup sugar. Cream on medium speed until slightly more pale and fluffy, about 3-5 minutes. There will still be raw sugar bits floating around. Add the flour. Mix on low speed until dough comes together. The dough will be crumbly, then begin to form when it continues to mix- about 5 minutes. Dump dough mixture out onto a clean surface and form into a ball with your hands. Shape each ball into a tube. Wrap in plastic wrap and refrigerate for at least 30 minutes.

Line cookie sheets with parchment paper. Set aside.

Grab the dough out of the refrigerator, and slice into 1/4 inch slices. Use a fork to prick the tops of the cookies. Brush very lightly with egg wash and sprinkle with sugar. Refrigerate cookies while oven preheats.

Place racks in the center and upper third of the oven. Preheat oven to 350 degrees F. When oven is preheated, bake cookies for 8 to 11 minutes, until just browned around the edges. Mine erred on the 8 minute side. Remove from oven. Allow to cool on the cookie sheet for 10 minutes then remove to a wire rack to cool completely.

Cookies last, in an airtight container at room temprature, for up to 4-5 days.