Lavender Lemon Honey Shortbread

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So last week was my birthday, hooray! I’m 27!

Shit. I’m 27. WHAT HAPPENED TO TIME? WHERE DID IT ALL GO?

Well anyway, every year the BF makes me a cake in the shape of something. He really outdid himself this time. This year he made R2D2!

My dad’s response when he saw it?: “Well if the cake tastes good, and you like each other, then get married!”

Wise words, yeah? He should know. He and my mom have been married for almost 50 years.

I still can’t believe I’m 27, and the BF is 30. A random fact like “Kurt Cobain would have been 45 years old this year,” makes us cry. Or, does anyone else remember the show “AAHH!! REAL MONSTERS??” And what’s even stranger: since when the hell did I start thinking babies were cute? All of a sudden I’m browsing through Pinterest boards of baby clothes ooo-ing and ahh-ing.

Times are changin’…

For this recipe, if you can’t find lavender, go ahead and use fresh rosemary. Rosemary and lavender have the same earthy/floral qualities, and will give you an overall similar taste.

Ingredients for Lavender Lemon Honey Shortbread

• 8 oz unsalted butter, softened
• 1/2 tsp fine salt
• 1/3 C honey
• 1/3 C white sugar
• 2 1/2 C All-Purpose flour
• 2 tsp lavender
• 2 tsp lemon zest
• 2 tsp lemon juice
• 1 tsp vanilla extract

Instructions for Lavender Lemon Honey Shortbread

1. Preheat oven to 350°F, and line baking sheet with parchment paper. Set aside.
2. In a small bowl, grind lavender and white sugar together. I used a muddler for this, but a mortar and pestle would work great, as would a spice grinder. You’re looking to beat the crap out of the lavender so it will release it’s essence into the sugar.
3. Cream together the butter, lavender-y white sugar, salt, and honey in a bowl until light and fluffy.
4. Add lemon zest and juice, and vanilla extract.
5. Finally, add flour and blend until just combined. Do not over-mix!
6. Roll out the dough between two pieces of parchment paper and stick in the fridge for about 1/2 hour, just so the dough can firm up.
7. Cut out cookies and bake at 350° for about 10-12 minutes or until the edges start to turn a golden brown.

I used a shot glass as a cookie cutter for these (classy, no?) but you could just go ahead and do squares. Oh, and for me, this recipe yielded about 40 small round cookies.

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2 Notes

1. The Realistic Housewife says:

   February 26, 2012 at 8:24 am

   Beautiful! And they look perfectly tasty. Also, I like your style

   Reply
2. Cristina says:

   March 2, 2012 at 2:00 pm

   Happy belated bday! Oh…I want to make this for sure!! Saw the words Shortbread, lemon and lavender. They look beautiful and perfect. I’ll be sure to let you know when I do make these. Thx for sharing.

   Reply