Lavender Shortbread

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Sometimes you want to feel just a little bit fancy. So you put on some lipstick, or curl your hair, or drink your tea from fine china, or put lavender in your shortbread...

I guess that's how I was feeling recently, because I definitely put lavender in my shortbread, and I wish I'd done it sooner.

When we were in China, Christmas baking was near non-existent so this year I want to crank it up a notch. I've got a couple things hiding in the freezer already (much to Other Half's chagrin... sharing isn't really his thing when it comes to baked goods) including this shortbread, and a few more in my brain waiting to make it to the oven.

People often ask if we're glad to be back in Canada, the answer is a resounding yes, but it's the little things like Christmas baking that really bring the point home for me. *let's out deep sigh of contentment*

This shortbread turned out to be subtly sweet and floral and would be perfect dunked into a cup of tea or even hot chocolate (for an extra indulgent treat). I think it would also be amazing with any dried herb/flower/tea of choice. Chai shortbread!? ummm yes! Or perhaps cocoa-mint is more your speed? Or rosemary? Or earl grey? Or, or, or!? The possibilities really are endless here. I can't recommend some good old fashioned experimentation enough. If nothing else, at least you'll feel a little bit fancy!

Keep reading for the recipe!

Lavender Shortbread
Adapted from Hopeful Homemaker

1 cup (1/2 pound) unsalted butter, room temperature 

1/2 cup sugar 

1 tsp vanilla 

1 Tbsp dried or fresh lavender buds 

2 cups all purpose flour 

1/2 tsp salt

 

Directions

1. In the bowl of a stand mixer, or in mixing bowl with hand mixer, beat butter until light and fluffy
2. Add sugar, lavender and vanilla and continue to mix for about 2 more minutes
3. In a separate bowl sift the flour and salt together. This can be done using a flour sifter or a mesh strainer
4. Add the flour to the butter mixture and mix until flour is incorporated and dough is sticky
5. On a long sheet of parchment or waxed paper, pat and form the dough into a log that is 12 to 14 inches long. Carefully roll up, shaping into whatever shape you wish as you roll
6. Chill the dough in the refrigerator for 2 hours (longer is okay) 
7. Preheat oven to 325
8. Slice dough into approximately 1/4 inch slices and place on a parchment lined baking sheet
9. Bake for 16 minutes or until firm
10. Allow to cool and enjoy!