Cooking with Lavender: Easy Lavender Shortbread Cookies

Okay, y'all have been asking for this recipe for awhile. Especially those of you who have been buying the culinary lavender this summer. Even though I've explained that you can use any shortbread recipe, and just add lavender, you want this one.

This is the one I use most often.

 Why? Because it's easy. And I usually have all of these ingredients on hand.

And it's versatile. My favorite V word. You can add a little lemon juice. Or pecans. Or chopped dried fruit, like apricots. Or honey. Sprinkle with sugar. Don't sprinkle with sugar. Sprinkle with colored sugar. Well, you get the idea.

So here goes.

Lavender Shortbread Cookies
1 cup butter
1/2 cup sugar
2 1/2 cups flour
1 Tablespoon coarsley chopped culinary lavender buds

Mix ingredients; refrigerate if desired, or roll out 1/3 inch thick on a slightly floured surface. Cut into desired shapes (I like small shapes since they are so rich).

Bake in a 300 degree to 350 degree oven for 20 to 30 minutes. Just keep checking them. Shortbread is usually set but not brown. Sometimes the bottom is just a little brown, which I like.

I usually don't refrigerate them unless I am making mass quantities for an event. I usually want to bake them up and enjoy their buttery deliciousness right then and there. The reason I chop the lavender buds is because I don't want a big ol' lavender bud in my mouth. I prefer a smaller piece of bud. I also think it helps release the lavender goodness, like the oils and pollens, when you do a little rough chop.

Sometimes I sprinkle lavender sugar, caster sugar, or colored sugar on them. Sometimes I do a little powdered sugar glaze.

I really like to add 1 1/2 teaspoons of lemon juice, or lime juice, or orange juice. Or a tad of grated zest. Something about that little touch of citrus really brings out the flavor of the lavender. Sometimes I add it to the powdered sugar glaze.

Did I say versatile? Yes, I believe I did.

Hope you enjoy playing with the recipe. I'd love to hear your creative ideas.

Happy baking!

Cathy