It’s not often that I find myself wishing that I had smell-o-vision that I could broadcast to the world — my house more often smells of animals and old-man-soup1 than it does delicious things — but right now, if you could smell my kitchen…
I have an herb share with my CSA, and the other week it included cut lavender. Obviously, my first thought was “What the hell am I supposed to make with lavender is this even edible are they secretly trying to poison me oh god it’s a conspiracy!”
Then I came back down to earth and hit up the google machine, and found this recipe on Serious Eats for lavender shortbread cookies. Which is approximately my favoritest type of cookie in the world. (The shortbread part, not the lavender part.) So I put out a stick of butter yesterday — because surely six ounces of butter is about half a cup! — and then immediately got distracted doing the mountain of dishes that needed doing and forgot all about it until this morning. Thank the gods I left the butter right next to the fridge, right? Because fridges can work by osmosis, right?
Suffice to say, after a shower and a battle with my stand mixer, because it is heavy and I pulled every muscle in my upper body kayaking yesterday, I got to work making those cookies. With lots of modifications because it turns out that half a cup of butter is not, in fact, six ounces (more like four) and why bother with powdered sugar when there’s honey in it anyway, and man do I even have cornstarch any more?
This, my friends, is my modified lavender shortbread cookie recipe. They turn out just dry enough to be dipping cookies, because of the butter shortage. The wick up just enough moisture to become soft and delicious, but not so much that they’re gross and soggy like most cookies. In fact, I would not even think about eating these without dipping them in something first, I am just saying. I can verify that they’re delicious in hot chocolate, and have heard good things from coworkers about coffee.
I’ve not included yield because I have never found yields to be all that accurate, given how you have to obviously taste test the dough before turning it into cookies, and then taste test it again to make sure the first taste test wasn’t a fluke, and sometimes you want to make huge cookies and sometimes small cookies and and and
It took me 10 minutes to make the dough, because I was an idiot when I set the lavender to dry the other week and did not bother to take the… seeds? flowers? The lavender-y parts off the stem, so I had to do that. If you are smart, this is seriously something like a five minute recipe.
- Cream together the butter, honey, and thickening agent
- Add the lavender, salt, and baking powder
- Add the flour
- If it’s all flaky and not coming together in a nice ball of dough, add water until it does
- Put it on plastic wrap, roll it into a cylinder and roll it up in the plastic wrap
- Refrigerate until it’s something you can cut4
- Preheat your oven to 350° and line a baking sheet with parchment paper. If you do not have parchment paper you are a sad, sad person and why are you even trying to make cookies? But I guess buttering the baking sheet would work too.
- Bake until done. The original recipe says 8 minutes. Mine took closer to 15, possibly because my gas oven is a thousand years old and I haven’t put a thermometer in there yet so I don’t know if the dial is accurate.
- Make some hot chocolate or coffee or get out a glass of milk.
- Dip and enjoy!
1 I had it at work one day, and one of my co-workers wandered into the kitchen and immediately went “Ew, what smells like old man?” Answer: Celery, an onion, and a lot of random vegetables cooked in just enough water to cover them and then puréed into a thick liquid. return
2 Let’s get some kitchen SCIENCE! all up in here! Substituting honey for sugar is wicked easy, most of the time. Take however much sugar you’re using (in this case, it was 1/2c) and divide it by four to get how much honey to use. Since 1/8c is the same as 2 Tbsp, I added the honey amounts together and added a quarter of a cup. There is your long winded explanation on how to do basic math. As for the thickening agent, commercial powdered sugar (which this recipe called for) has cornstarch in it. I have no idea why, but I’m sure it’s for a good reason. It’s a ratio of about 1 Tbsp to 1 cup, or 1:16, which is a terrifying-looking ratio when I think about trying to make it into real measurements. Since this called for 1/2c of powdered sugar, it needed 1 1/2tsp of cornstarch (or its equivalent since I don’t ever use cornstarch ever). Why then does the recipe only call for 1/4tsp? Because I am bad at math, that is why, and it came out fine anyway, so who cares stop asking questions. return
3 AKA 3tsp, for those of us who keep losing our tablespoons out of our measuring spoons no matter how many times we swear we are going to put it right back where it belongs after using it and not lose this one no really we mean it this time. return
4 I have no idea how long this actually takes beyond what the original recipe says, because I forgot I was making cookies until the next morning. Yes, this is an on-going theme in my life. return