Lavandula, more commonly known as “lavender,” is a flowering plant that belongs in the mint family. The exceptionally fragrant and versatile flowers are used in medicines, aromatherapy, bath and home products, and food. When used as an essential oil, it has anti-septic and anti-inflammatory properties and has a calming, soothing effect.
The sight and smell of lavender always make me daydream about running through a field of lavender in the south of France, on a warm, lazy summer day. 🙂
This super easy recipe comes from the Food and Wine website. Since I am a huge fan of lemons, I increased the lemon zest from 1 teaspoon to 2.
I also found other amazing recipes that contain lavender for future culinary endeavors! 🙂
- 1/3 cup organic evaporated cane sugar
- 1 teaspoon dried organic lavender blossoms ~ chopped
- 2 teaspoons finely grated organic lemon zest
- 1 stick (4 ounces) unsalted organic butter ~ softened
- 1 cup organic, unbleached all-purpose flour
- 1/2 teaspoon sea salt
- In a medium bowl, mix the sugar with the chopped lavender and grated lemon zest. Using a handheld electric mixer, beat in the butter at moderate speed. At low speed, beat in the flour and salt until a soft dough forms. Transfer the dough to a sheet of wax paper and refrigerate for 20 minutes. Form the dough into a 4-inch log and chill for at least 45 minutes longer.
- Preheat the oven to 350°. Slice the shortbread dough into 1/4-inch-thick rounds and place the rounds on ungreased baking sheets. Freeze the rounds for 10 minutes.
- Bake the shortbread for 20 to 25 minutes, or until the edges are lightly browned. Transfer the baked shortbread to a wire rack to cool completely.
The cookie-dough log can be frozen for up to 1 month. Thaw slightly before slicing. The baked shortbread can be stored in an airtight container for up to 5 days.