23 December 2007

Eating Lavender is Weird, But Good

I had a request for the lavender shortbread recipe, so here it is. I have to say, that I still can't decide how I feel about these cookies. I seriously love the smell of lavender, and it seems that my senses are confused by tasting something that I normally just smell. But I do really like these and would highly recommend trying them.

Lavender Shortbread (vegan)
{recipe courteous of epicurious}
1 cup non-dairy margarine, softened (like Earth Balance, Willow Run, etc.)
1/2 cup powdered sugar
1-2 tsp. rosewater
1 1/2 dried culinary lavender
2 cups all purpose flour

Preheat oven to 325. Cream margarine, sugar, rosewater, and lavender until soft and fluffy. Mix in flour. Dough should be soft, but not too sticky. Divide dough in two and form into flat rounds. Cover with plastic and refrigerate for 1 hour.

Roll out dough on parchment paper or silpat mat. Each round should be about 1/4" thick (it doesn't really matter how big the rounds are as long as they are the same to make for consistent baking). Bake for about 15-18 minutes until edges are golden brown. When the shortbreads are removed from the oven, score the top with a spatula or back of a knife. When the shortbreads are cooled, they will break easily along these lines. Cool. Enjoy with tea or coffee.

1 comment:

  1. this was posted a while back but i'm eager to try it...
    just one question: 1 1/2 [???insert measurement here???] dried culinary lavender