lavender shortbread {guest post!}

January 24, 2012
Hello lovely readers! My name is Leah and I am honored (and quite giddy) to be here today guest posting on Forgiving Martha. When Jess first asked me to share a recipe with all of you, I knew I wanted to bake something extra special. With a weekend of cold and rainy weather in my forecast it was the perfect opportunity to spend the afternoon in the kitchen doing just that! Today I am sharing a recipe for Lavender Shortbread cookies dipped in chocolate and I have to say…I am in love with this cookie! 
Wait-a-minute, did you just say lavender in a cookie?  Oh, yes I did!  It turns out that lavender is actually an herb found in the mint family (who knew!) and it adds a lovely floral flavor to this classic cookie.  Dip these beauties in chocolate and you have got yourself one decadent dessert.  Now please excuse me while I brew up a cup of Earl Grey tea and enjoy a few of these babies! Leah 

Lavender Shortbread Cookies
adapted from Barefoot Contessa  
3 sticks (3/4 lb.) unsalted butter at room temp
1 cup granulated sugar, plus extra for sprinkling
1 teaspoon pure vanilla extract
1 heaping Tablespoon dried culinary lavender
3 1/2 cups all-purpose flour
1/4 teaspoon salt
7 ounces semisweet chocolate, chopped
  1. Preheat the oven to 350 degrees F. 
  2. In the bowl of an electric mixer fitted with a paddle attachment, mix together the butter and 1 cup of sugar until just combined. Do not cream butter and sugar, as you don’t want to add air to this dough. Add the vanilla extract and mix. In a medium bowl, sift together the flour and salt, then add them to the butter-and-sugar mixture. Mix on low speed until the dough just comes together. Dump onto a surface dusted with flour, divide in half and shape into two flat disks. Wrap each disk separately in plastic and chill for 30 minutes. 
  3. Lightly flour you work surface and rolling pin and roll out the dough 1/2-inch thick. Choose your favorite cookie cutter and cut out cookies placing them on an ungreased baking sheet lined with either parchment or a silicone mat. Sprinkle cookies with sugar and bake for 20 to 25 minutes, until the edges are just golden. Cool to room temperature. 
  4. When the cookies are cool, place them on a baking sheet lined with parchment paper. 
  5. Place 3 ounces of the finely chopped chocolate in a heatproof bowl and place it over a saucepan of simmering water. Once the chocolate has melted, remove it from the heat. Add the remaining chocolate and stir with a wooden spoon until it has completely melted and is smooth and glossy. Taking one cookie at a time, dip one end of each cookie in the melted chocolate and place it on a parchment lined baking sheet. Once all the cookies have been dipped, place the baking sheets in the refrigerator for about 10 minutes, or until the chocolate has hardened. 
  6. Shortbread cookies keep in an airtight container for about a week but are best served same day! 
Notes: I used fresh dried lavender from my garden but you can purchase culinary lavender at specialty food stores or Williams Sonoma!
*Makes about 20 cookies 


london bakes said...

I love lavender cookies, it has such a wonderful, subtle flavour. Thanks Leah for such a pretty guest post.

Rolling Pin Claire said...

Hi Jess, just found your site and love it already. Fab guest post too!

Tina said...

These look so delicious. It is hard to find lavender around here, but this post does give me more incentive to find it! This was a wonderful guest post Leah, glad to stop in and see these gems along with the recipe!

Organically Mo said...

AWESOME!! I just bought some dried lavender about a week ago and was trying to figure out how to use I know!

jacquelyn | lark&linen said...

I knew it when I spotted the sneak peek on your facebook page! It looks amazing - and thank you for leading me here Leah!

felicitysroad said...

looks yummy! great job Leah!

Amy R. said...

If this tastes as good as it looks ---YUM! I honestly would not think to bake with lavender. Great guest post Leah!!

Amy R.

Sara said...

These look amazing!

Gaby [The Vault Files] said...

ok these look so delicately beautiful, I look at them and I can only imagine flowers and beautiful romantic dresses. This is the type of "snack" I imagine myself having with high tea ;)

Leah said...

Thank you all for the sweet comments!

@Organically Mo Perfect! You will have to try this recipe.
@jacquelyn You guessed it lady!
@Gaby I agree! These cookies are perfect with tea.

xo- Leah

smk053078 said...

It was great meeting and hanging out with you tonight! I hope to see you again soon! Loving your amazing site. Looking forward to finding the "baker" inside of me by reading your posts! Cheers!!

Dana Gastelum said...

Shortbread cookies are my absolute fave! These are gorgeous!

Emily Lynne {The Best of this Life} said...

These are so would be hard to eat them - except it would be delicious to do so - it would be a toss up :) I so want to try a gluten-free version of these!

christmaskitty said...

I love the unusual combination of ingredients in these cookies. They look delicious and beautiful too!

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Jackie Hales said...

These are wonderful! I used fresh lavender buds from a bunch I bought from the local farmer's market. Two *small* notes on these: mix the lavender in the salt/flour mix before combining with the sugar/butter. Also, I put my first batch in for 20ish minutes and they BURNED. So sad! I put the next in for 10-12 minutes and they turned out perfect. So make sure to watch them! Thank you so much for the beautiful recipe.

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Linda Farbstein said...

You don't mention where to add in the dried lavender...?

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