Sunday, April 14, 2013

Lavender Lapins



When it comes to shortbread the less ingredients, the better. Butter, good butter, sugar and flour- that's really all you need. Oh yea, and lavender. 

Lavender is one of the most, if not the most, fragrant herbs  on the planet. The scent has a calming, tranquil effect. One whiff of lavender and all your worries seem to be forgotten. I never got my Hogwarts's letter so I can't say with much authority, but in my humble muggle opinion it definitely has magical properties. So why wouldn't you use it in shortbread?

These shortbread cookies are simply exquisite. Buttery, sweet and delicately perfumed. Not to mention the hypnotic aroma that fills the kitchen when they are baking. 

I employed my trusty rabbit cookie stamp and I like to think these were the cookies served at the Mad Hatter's tea party.  Or maybe these lavender lapins are friends of the Velveteen Rabbit. All literary references aside, between the magical lavender and the adorable bunny stamp, they're just the most deliciously whimsical cookies you may ever taste.


lavender lapins

3/4 cup white sugar
4 teaspoons culinary lavender flowers
1 cup butter, at room temperature
2 cups unbleached all purpose flour
1/4 cup corn starch
1 teaspoon vanilla 

Preheat oven to 350 degrees. Combine sugar and lavender flowers and process in a food processor until the flowers are finely ground; set aside 3 tablespoons.

In an electric mixer cream butter and the rest of the lavender sugar on medium speed, scraping down the sides of the bowl as necessary. Add the vanilla, and mix to blend. Whisk together flour and corn starch. Turn the mixer down to low and add the flour a bit at a time.

The dough may not come together like other cookie doughs, however once you start forming it with your hands it'll come together just fine.

Form dough into walnut sized balls; coat in reserved lavender sugar and place on cookie sheet. If you are using a cookie stamp, press the stamp firmly into the dough, flattening it until it peeks out from the edge of the stamp. Otherwise use the bottom of a juice glass to flatten shortbreads.

Bake for 20 minutes, or until edges are golden. Makes 24 cookies.










Print Friendly and PDF

2 comments:

  1. These sound so delicious and delicious, I really love the rabbit stamp too!

    ReplyDelete
    Replies
    1. Thanks Rosie, I love the rabbit as well. I think he/she makes an already special cookie even more so!

      Delete