There is a distinct lack of crust-less sandwiches, petit fours and sugar lumps in the world today. Channel your inner Dowager Countess and invite someone over for a spot of tea and these aromatic cookies. Culinary-grade dried lavender flowers are available at Penzeys Spices in Maplewood and its new location in Chesterfield. When you crush them with sugar and citrus, the smell transports you to tea party in a field of flowers under a blue sky.
Lavender Shortbread Cookies 24 cookies
½ cup plus 1 Tbsp. sugar
1 Tbsp. dried lavender*
1 tsp. lemon zest
½ cup (1 stick) unsalted butter, softened
1 tsp. vanilla extract
1/8 tsp. kosher salt
2 cups all-purpose flour
• In the bowl of a food processor, pulse together the sugar, lavender and lemon zest 8 to 10 times until the mixture is well blended. Set aside 1 tablespoon lavender sugar for sprinkling.
• In a large bowl, use an electric mixer to beat together the all but the reserved lavender sugar and butter on medium-high speed until light and fluffy. Add the vanilla and salt and beat until just incorporated.
• On medium speed, beat the flour in 1 large spoonful at a time, scraping down the sides of the bowl occasionally, until the flour is just incorporated. The dough will be a bit dry. Form the dough into 2 2-inch-thick discs, wrap tightly in plastic and refrigerate at least 1 hour.
• Preheat the oven to 325. Line 2 baking sheets with parchment paper.
• Roll out a disc ½-inch thick on a lightly floured work surface. Cut the cookies out with a glass or cookie cutter and place them onto the baking sheets. Sprinkle the cookies with the reserved lavender sugar.
• Bake 10 to 14 minutes, until the edges are light brown. Transfer to a rack and let cool completely. Cookies will keep covered up to 1 week.
*Available at Penzeys Spices in Maplewood and Chesterfield
This article appears in Readers’ Choice 2015.