I made some Honey Lavender Ice Cream recently (check out the post here). It was different and creamy and really good.
While I was working on making the ice cream, it occurred to me that these two flavors would also be good in a shortbread cookie like my Honey Rosemary Shortbread Cookies. So I adapted that recipe to replace the rosemary with lavender to make Honey Lavender Shortbread Cookies. What could be nicer than shortbread cookies with delicate little flecks of purple lavender flowers in them?
Let me just say that the aroma in my kitchen while these baked was heavenly, and the flavor of the baked cookies with the tiny specks of purple lavender flowers in them was just as divine.
I talked about edible lavender in my Honey Lavender Ice Cream post, and I also provided a link to Penzeys Spices as a source to buy dried lavender if you do not have any in your herb garden.
Honey Lavender Shortbread Cookies – please pretend that the honey is also in this picture.
Whisk the all-purpose flour, rice flour, lavender, and salt in a bowl until well combined. Set aside.
Beat the butter until light and fluffy. Add the honey and mix until well combined. Scrape down the sides of the bowl as necessary. Add the sugar slowly while mixing on medium speed. Continue mixing for 5 minutes until the mixture is light and fluffy. With the mixer on low, add the flour mixture in three batches just until combined. Do not overmix or overbeat at this step.
On a lightly floured surface, knead the dough ball 5 or 6 times until it holds into a round disc shape.
Roll out to a thickness of ¼”. My new Joseph Joseph rolling pin (available direct from the manufacturer or through SurLaTable or Amazon) is adjustable to ensure rolling to the exact thickness. Nice. Cut with a 2″ cookie cutter and place on an Airbake cookie sheet (or use a layer of parchment paper on a regular one).
Prick each cookie three times with the tines of a fork. This is a perfect job for kids.
Here is a pan ready to bake. They will take about 12 to 16 minutes in an oven preheated to 325° F.
Allow them to cool on a rack.
Notice the beautiful purple specks in the cookies? The aroma of the lavender and honey while these baked was indescribable.
They were delicious paired with Honey Lavender Ice Cream.
Shortbread cookies should be stored in an airtight container and will keep for several days. In fact, their flavor is enhanced after a day or two.
Yummy.
Honey Lavender Shortbread Cookies Makes about 36 2″ cookies 1⅔ cups all-purpose flour Preheat oven to 325° F. In a medium-sized bowl, sift together the all-purpose flour, rice flour, lavender, and salt. Set aside. In a large mixing bowl, beat butter on medium speed until smooth and creamy. Add the honey and mix until well combined. While mixing on medium speed, slowly add the sugar, scraping down the sides as needed. Beat for 5 minutes until sugar is well combined and the mixture is smooth and creamy. Add the flour mixture in three batches and mix on low just until combined. Put dough out onto a lightly floured surface and knead dough 5 or 6 times into a round disk. Using a rolling pin, roll out dough to a thickness of 1/4″ and cut using a 2″ inch round cookie cutter. Place cookies onto an ungreased Airbake cookie sheet or a cookie sheet lined with parchment paper. Prick the tops of each cookie three times using the tines of a fork. Bake for 12 to 16 minutes just until the edges are set and the bottoms are very lightly browned. The tops and sides should not be browned. Remove to a cooling rack and allow to cool completely. Store in a covered container. These will keep for several days.
⅓ cup rice flour
1 to 2 tsp very finely minced fresh or dried lavender
1 tsp Kosher salt
⅔ cup superfine Baker’s sugar
13 TB unsalted butter, softened to room temperature
3 TB honey
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