Hey everyone! So is anyone else from the PNW? Well for those of you that don’t know, we got some sun yesterday! If you read my very first post, you would know that Washington has been having some very strange weather this winter. We just recently got rid of the snow and finally are back to our normal rain. So in celebration of sun and a small glimpse of heat, I went for some bright and beautiful flavors!
So although I am not the biggest fan of lavender, I still have this constant urge to bake with lavender! It just smells so lovely and it pairs with so many flavors so well. So I went for it! Why not, right? And what better to go with lavender on a sunny day other than lemon!
What is your favorite lavender infused dessert? Let me know in the comments below. Have you made this recipe? Let me see your creations with #ForeignTasteBuds on Instagram!
Lavender Lemon Shortbread
Bright and tasty, lavender and lemon sprinkled shortbread cookies that get a sweet finish with honey drizzle. Perfect for a cup of Earl grey tea in the garden.
Preheat oven to 350 degrees, and line a baking sheet with parchment paper. Set aside.
In a blender/ spice grinder, grind lavender and white sugar together. The goal is to extract the essence of the lavender. It will become powdery.
Come together the butter, lavender-sugar, and salt in a bowl until light and fluffy.
Add lemon zest and juice, and vanilla extract.
Add flour and blend until well combined.
Roll out the dough between on a piece of parchment paper. Place another piece of parchment paper on top. Place in the refridgerator for 30 minutes. The goal is for the dough to be firm when when cutting out your shapes.
Cut out cookies and bake at 350 degrees for about 10-12 minutes or until edges start to turn golden brown. If you cut out a shape with multiple edges (like a flower) be careful not to over cook or edges will burn.
For garnish, add a drizzle of honey and lemon zest.