Lavender Shortbread Cookies

You know when you have a wonderful idea and it doesn’t pan out… well that is the definition of these cookies.  A few years ago I fell in love with lavender whip cream.  The subtle flowery hints with the sugary airy whip cream was all I could think about.  So when I saw this recipe for lavender cookies I thought it would be “perfection” as well.  When I was in New York my sister took me to NY Cake, a baking store filled with baking products, in other words, my heaven.  While there I asked the clerk if he had any dried lavender to bake with and he instead pointed me to lavender extract.  Boy was that a mistake.

NEVER BUY LAVENDER BAKING OIL!

The recipe I chose to make was from The Back in the Day Bakery Cookbook, based on a southern bakery in Savannah.  I haven’t been there, but my friend Meg says it’s the best bakery she has ever been to, which of course caught my interest.  Lavender Shortbread cookies were described as one of their best sellers with “floral notes.”  It was a very easy recipe taking maybe 10 minutes to mix everything together.  It called for dried lavender, but since I had my lavender extract I thought I would substitute.  Again… bad idea.

The end result was a well textured cookie that tasted at first a little like licorice and after a few more bites tasted like soap.  I covered them with cream cheese frosting making them edible, but nothing I wanted to eat.  I knew the extract could be a little much so I only put in ¼ teaspoon, but even that was too much for my taste buds.  I think these cookies could potentially be very good.  They ultimately were soft shortbread cookies, which are usually right up my alley, but it was just that the lavender was way too overwhelming.  So the lesson I learned, used dry lavender when called for and keep away from lavender extract.  I’d be curious, if anyone tries these with dried lavender tell me how they taste.  I’m guessing because the dried lavender wouldn’t be as incorporated, they could be really good cookies.

Lavender Shortbread

(24 cookies)

2 sticks butter

1 tsp vanilla

¼ tsp kosher salt

1 ¼ cups confectioners’ sugar

2 cups flour

1 ½ tsp dried lavender

Sugar for dusting the tops of the cookies

Beat the butter, vanilla and salt on medium speed until smooth and creamy.  Turn the speed to low and add the confectioners sugar.  Beat until light and fluffy.  Add the flour in thirds, beating until just incorporated.  Stir in the lavender and finish mixing by hand to make sure everything is thoroughly mixed and the lavender is evenly incorporated. 

Refrigerate dough at least 30 minutes or up to 3 hours.  Form dough balls, place on a parchment or silpat lined pan, flatten each cookie with the palm of your hand and then dust the tops with sugar.  Preheat the oven to 350 and bake the cookies, one pan at a time, for 8-10 minutes.  Let cool completely on a wire rack.