Lavender Shortbread Cookies
One of my roommates and I wanted to make rosewater shortbread cookies for Valentine's Day (aka Galentine's day!) but when we got to the health food store to buy rosewater the store didn't carry it. BUT they did have lavender oil and flowers. So, a happy accident happened and we ended up with some of the best cookies I've ever had/made. I also made these for another occasion but used them as the cookies for ice cream sandwiches with coconut ice cream and wow they were just wow.
2 cups all-purpose flour
1 tablespoon lavender flowers
½ pound (2 sticks) unsalted butter, softened
½ cup sugar
½ teaspoon salt
2 tablespoons olive oil (used as courier oil for the lavender oil)
2-4 drops lavender oil
Extra sugar and lavender flowers for garnish
Heart cookie cutter
Mix flour, salt, and lavender flowers in a large bowl.
Pour olive oil into small bowl, put 2 drops of lavender oil. Taste with pinky, if it doesn’t taste very strongly of lavender add one more drop but be careful not to make the mixture bitter. Mix oils well.
In a separate bowl, beat lavender/olive oil mixture, sugar and butter together with electric beaters until smooth. Add the flour mixture until just combined. Pick up the dough, roll it into a ball, wrap it in plastic wrap and chill in the fridge for a few hours.
Preheat the oven to 350 F. Line cookie sheet with parchment paper. Separate dough into smaller portions of dough. Sprinkle flour on your rolling surface, then roll out dough. Cut out hearts with cookie cutter; cut dough into thick slices. Place the hearts on the cookie sheet, an inch apart and sprinkle sugar and lavender flowers in the center of each cookie. Before baking, place the cookie sheet with heart cookies in the freezer for 5-10 minutes.
Take the cookie sheet out of the freezer and bake for 10-13 minutes but continually check on them, noticing if the edges are browning. Once the edges are slightly golden, take cookies out and chill for a few minutes on wire racks.
Note: recipe adapted from 101 Cookbooks rosewater shortbread recipe