Monday, October 24, 2011

Lavender Shortbread cookies

It's tea time, and we know the perfect cookie you can have for such occasion. We love all teas, especially English black teas (well they are really teas from India, but the idea of tea time and milk with tea came from the British). Siddharth loves shortbread cookies and we found dried lavender petals at an Asian food store so we figured it would make a great cookie combination. These cookies are great alone, but better when dipped in tea. Lavender might be hard to find, but you can use other floral aromas or citrus zest. Here's the recipe (adapted from London Foodie in New York):


  • 2 sticks at room temp
  • 1/2 cup of sugar, plus a little extra for sprinkling
  • 2.5 cups of AP flour
  • pinch of salt
  • 1 Tbsp dried lavender 

 Heat the oven to 350F. Beat together the butter and sugar until creamy. Add the flour, salt and lavender and mix until combined.

Bring together into a ball with your hands and shape into a flat disk. The dough will crumble in your hands, but do your best to bring the dough together so it's mixed well and in a ball. Cover and chill for at least 20 minutes.

Once chilled roll out the dough so that it’s 1/4 inch thick. Using your favorite cookie cutter, cut out your cookies and lay them out on a baking sheet with wax paper or spray. Sprinkle with a little extra sugar.
Bake for 10-12 minutes or until they feel sandy on top and have the slightest hint of color on the edges. You'll definitely smart smelling the shortbread, and the lavender too! Allow to cool on the tray.


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