I would love to visit the lavender fields of Provence in the summer. My perfect day would be taking a slow drive along the lavender route, watching the hazy purple rows. I’d stop at an interesting village and get a little snack from a café with une limonade, s’il vous plaît. Since it is not summer, and I am not in France, how about something a little more seasonally and geographically appropriate activity? Like making Lavender Shortbread Cookies and tea. And then curling up to read or watch TV or take a nap.
This buttery shortbread with a slight lavender-lemon flavor is delicious alongside tea – my personal favorite pairing is Earl Grey. It would also make an elegant and simple dessert to make for a bridal or baby shower. Shortbread has always intimidated me because it seems like a finicky cookie, but I’m pleased to say that I had an easy time making these. No major baking accidents happened (except for when I dropped the bag of flour on the kitchen floor . . . but most of it miraculously stayed in the bag).
You can find dried culinary-approved lavender at Whole Foods, Williams Sonoma, or online. Atlanta friends, I wouldn’t be surprised if the Dekalb County Farmer’s Market had it at a good price (although I have not checked, so don’t take my word for it).
- • ½ cup powdered sugar
- • 1 tablespoon dried lavender
- • zest of one lemon
- • 1 cup (two sticks) butter, room temperature
- • 2¼ cups all-purpose flour
- • ¼ teaspoon salt
- In a large bowl, mix the powdered sugar, dried lavender, and lemon zest until the lavender and lemon zest are well incorporated. Add softened butter to the bowl. Use a hand mixer to cream with the sugar. Add flour and salt slowly, mixing gently to combine.
- Remove the dough from the bowl onto a large piece of parchment or wax paper. Gently roll the paper around the dough to create a smooth 8-inch log. Chill dough at least 3 hours or up to a few days.
- When ready to bake, heat the oven to 375º. Slice the chilled dough into ¼-inch slices. Bake 13-15 minutes. Remove from oven and cool before serving.
Adapted from Mountain Mama Cooks