This is Lavender Shortbread Cookies recipe is a sponsored post written by me on behalf of Bob’s Red Mill. #BobsSpringBaking #52WeeksofSweets
The perfect cookie for your spring menu: You’ll want to try these delicious Lavender Shortbread Cookies decorated with edible flowers! Enjoy with a cup of tea at your Easter or Mother’s Day celebration.
Something about these these lavender shortbread cookies makes me want to host a fancy afternoon tea. With my lady-friends and some fine British butlers. On the back terrace of my English country house.
Topped with edible flowers, these cookies just scream elegance. Maybe screaming isn’t the right word; they probably engage you in polite conversation. With an English accent of course.
I’m getting carried away, but you get the idea. I just love these cookies. Not too sweet, easy to make, and the star of any dessert table.
With just a few ingredients including Bob’s Red Mill Organic Unbleached White Flour, this is a great recipe to save to your recipe box. When baking, I like to use Bob’s flour; it’s not enriched with any additives. I feel all grown up using the same high protein flour used by professional bakers and it produces high, well-textured loaves of bread and light, airy baked goods. #adulting
Lavender Shortbread Cookies with Edible Flowers
The first thing you need to do is collect edible flowers so that you can press them flat before decorating your cookies. I used pansies in this recipe. It’s best to clip them from plants you’ve raised so that you know they are safe to eat.
Feel daring? Go scouting in the ‘hood. If caught, tell your neighbs you were helping prune back their plants. You know, to increase flower production. Said with conviction you might just get away with it…. or need to move. You’ve been warned.
Place the flowers between sheets of wax paper and insert into a big ol’ book. I found this beauty on our bookshelves. Circa 1880, it shares the history of Wyoming County, PA. Riveting. 😉 Allow them to press for several hours or more if possible.
When it’s time to start baking, cream room temperature butter and shortening in a stand mixer. Add in the sugar, vanilla, salt and lavender and continue to beat. With the mixer still at work, add the flour in batches until incorporated.
Place the dough on plastic wrap, seal, and refrigerate for 30 minutes.
Preheat the oven to 350 degrees Fahrenheit. Roll the dough out to 1/4 inch thickness and cut with cookie cutters. Place on baking sheets lined with parchment paper and bake for 13 – 15 minutes. Allow to cool to room temperature before decorating.
Mix together powdered sugar and a few drops of lemon juice until you get a glue-like consistency. Brush sugar-glue onto each cookie and place a flower on top, sealing down the edges if they want to curl with additional “glue.”
Allow to dry and serve! They keep up to 3 days in an air tight container.
Looking for spring baking inspiration? Click here for more great recipes.
Lavender Shortbread Cookies with Edible Flowers
The perfect cookie for your spring menu: You'll want to try these delicious Lavender Shortbread Cookies decorated with edible flowers! Enjoy with a cup of tea at your Easter or Mother's Day celebration.
Ingredients
- 24 edible flowers, rinsed and allow to completely air dry before pressing
- 1 1/4 cups butter, room temperature
- 1/4 cup shortening, room temperature
- 1 1/4 cup powdered sugar (for cookie batter)
- 2 teaspoons vanilla extract
- 1/4 teaspoon salt
- 1 tablespoon organic lavender buds
- 3 cups Bob's Red Mill Organic Unbleached White Flour
- 3 tablespoons powdered sugar (for icing)
- a few teaspoons of fresh lemon juice
Instructions
Place the flowers between sheets of wax paper and insert into a big ol' book. Allow them to press for several hours or more if possible.
When it's time to start baking, cream room temperature butter and shortening in a stand mixer until creamy. Add in the sugar, vanilla, salt and lavender and continue to beat. With the mixer still at work, add the flour in batches until incorporated.
Place the dough on plastic wrap, seal, and refrigerate for 30 minutes.
Preheat the oven to 350 degrees Fahrenheit. Roll the dough out to 1/4 inch thickness and cut with cookie cutters. Place on baking sheets lined with parchment paper and bake for 13 - 15 minutes. Allow to cool to room temperature before decorating.
Mix together powdered sugar and a few drops of lemon juice until you get a glue-like consistency. Brush sugar-glue onto each cookie and place a flower on top, sealing down the edges if they want to curl with additional "glue."
Allow to dry and serve! They keep up to 3 days in an air tight container.
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This is a sponsored post written by me on behalf of Bob’s Red Mill.
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