My family is from a small village tucked away in the mountains of the Luberon. This region of southeastern France is known for two distinct things; lavender and a mystical wind called the Mistral.
Summers were peppered with hot breezes carrying the impossibly strong scent of lavender from the tiny distilleries that dot the purple fields. These small, delicate lemon lavender shortbread treats remind me of my grandfather's love of crumbly cookies and the aroma from those winding roads.
Ingredients
Lavender Sugar
1 cup sugar
3 to 4 stems of lavender (be sure they haven't been sprayed)
Lemon Shortbread Cookies
2 stick butter, softened to room temperature
Zest of 1 lemon
1/2 cup sugar
2 tablespoons powdered sugar
1 egg
2 cups flour
Lemon Glaze
1 tablespoon fresh lemon juice
2 tablespoons lavender sugar
Directions
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To make the lavender sugar, place lavender in a muslin bag or wrapped in towels. Place this in a jar or container with your sugar and cover. It will take at least 24 hours to begin infusing the sugar, but it won't go bad, so leave it as long as you'd like.
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For the cookies, in the bowl of a stand or with a handheld mixer, cream together your butter, zest and sugars.
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Add the egg and cream until incorporated. Scrape the bottom of the bowl and cream another few seconds.
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Add your flour all at once and mix until just combined. It will be sticky, but that's all right!
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Place your dough onto a sheet of parchment paper and roll into a cylinder. Freeze for 20 minutes.
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Roll your cylinder in lavender sugar and return to the freezer until firm.
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Preheat your over to 325. Slice cookies 1/2-inch thick. Place on parchment-paper lined cookie sheets and bake until just golden on the edges.
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To make the lemon glaze, stir the sugar and juice together. Pour over cookies once they have cooled.
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