as i’ve said in previous posts, it doesn’t take much to make me don my apron (random cravings are usually considered valid excuses to bake), but this week i do have a legitimate need to bake: it is my duty to contribute 6 dozen delicious cookies for the studio tour this weekend.
last year i baked up a couple of batches of ginger crunch and they were received with oohs and aaahs. i was planning a repeat performance this year until inspiration struck when i was cutting some lavender from my garden. i dug out my ‘celebrate lavender festival 2002 cookbook’ and read through the recipes. there’s a lovely lavender sugar cookie dipped in dark chocolate which i’ve made several times, though i envisioned them all melting together in the heat this weekend and decided i needed something sturdier. lavender shortbread cookies fit the bill perfectly.
these pale and speckled little bites taste like summer (well, like my imaginary summer in the south of france). they are mysteriously fragrant – buttery and floral. they are indeed sturdy, though they taste delicate and soft and not at all like they should be consumed with egg-nog. they are so easy to eat on their own, one after another, though they beg to be paired with some lavender lemonade on a hot afternoon, or to be taken with tea (proper cup and saucer, and at least one lace doily).
this recipe is as simple as it gets. the most taxing step is making the lavender sugar, and really, it’s not too taxing at all. the notes suggest using a food processor or spice mill. i found my food processor didn’t mince up the lavender buds adequately, so instead i pounded them with my mortar and pestle, which ground up the buds nicely. the contents did look much like lawn mower clippings, but i went with it and everything turned out beautifully. as long as the buds are broken up into little threads, you won’t detect their texture in the finished cookies.
my plan for the weekend cookies is to sprinkle them with some lavender sugar prior to baking so they look a little more dressed up (but i’ll sift the lavender out because, though the whole buds do look pretty, they aren’t so nice to chew on). i hope that they will garner a few oohs and aaahs as well!
• • •
lavender shortbread cookies (from ‘the 6th annual celebrate lavender festival 2002 cookbook’, this recipe was contributed by ‘the herbfarm cookbook – 2000’)
1 cup (2 sticks) unsalted butter, chilled, but take out of the fridge 15 minutes before making the dough
4 tbsp fresh lavender buds, or 2 tsp dried lavender buds
1/2 cup sugar
2 cups all-purpose flour
• make lavender sugar: you’re basically grinding the lavender buds with the sugar and there are a few ways you can do this. if using a spice mill or coffee grinder (clean, of course), mix the buds with 1/4 cup of the sugar and grind until fine, then mix in the remaining 1/4 cup of sugar. if using a food processor, mix the buds with all the sugar and blitz until fine. i used my mortar and pestle (see notes in post above) to grind up the lavender buds, then mixed with 1/4 cup sugar and ground some more, then stirred in the remaining 1/4 cup sugar.
• beat the butter (which was on the counter for 15 minutes) with the lavender sugar in your stand mixer on low-speed until the mixture is smooth and there are no detectable lumps of butter when you roll a tsp of the dough between your fingers. DO NOT beat until fluffy. add the flour all at once and mix on low-speed until it forms a cohesive dough.
• turn dough out onto a lightly floured surface (i use a tea towel*) and form it into a smooth rectangular block with no cracks. using a rolling-pin (and more flour, sparingly), roll dough into a 12″ x 9″ rectangle, 1/4″ thick, rotating the dough a quarter turn (gently) each time you roll to ensure it doesn’t stick (i never have this problem when using a floured tea towel). using a straight edge and a paring knife or pastry wheel, cut the dough into 3″ x 1 1/2″ bars, or cut with cookie cutters (i cut into smaller squares and slightly oblong bars). using a spatula, transfer cookies to parchment lined cookie sheets, leaving 1/2″ between the cookies, and refrigerate for at least 30 minutes before baking.
• preheat oven to 300 f. bake cookies until they are coloured lightly like sand, not browned, 22-25 minutes (mine were ready at 18 minutes so start checking early! you don’t want these golden or brown, just pale). lift one to check the underside; it should be just a shade darker on the top. place pan on a rack and cool completely on the pan before moving. stack the cooled cookies in an airtight container and store at room temp for up to a week. makes 24 cookies (unless you cut them smaller, like i did). enjoy!
• • •