I just love lavender. I love the color lavender, I love the smell of lavender and I love the essential oil – Lavender – and all it does for me.
I also love shortbread.
I came across a recipe a while ago on Pinterest and decided to do a varied version for my first try.
I made the shortbread, as per recipe below, but rolled them instead of cutting and then I made a lemon glaze and drizzled the squares after they cooled. Yum.
Lavender – Yummers!
rolled with special rolling pin
drizzled and eaten
My plans are to make the following recipe for a birthday party coming up in May – cream cheese filling and all!
LEMON FILLED LAVENDER SHORTBREAD COOKIES
Author: Michelle Hilton http://www.fromcalculustocupcakes.com/lemon-filled-lavender-shortbread-cookies/
Recipe type: Dessert
Serves: 9
INGREDIENTS
Lavender Shortbread
•1 cup (2 sticks) butter, at room temperature (Use the best quality butter you can find. It really does make a difference.)
•2 cups all-purpose flour
•½ tsp. salt
•½ cup confectioners sugar
•2 Tbsp. dried culinary lavender (see note below)
Lemon Cream Cheese Filling
•¼ cup (1/2 stick) butter, at room temperature
•4 oz. (1/2 of an 8 oz. brick) cream cheese, at room temperature
•4 cups confectioners’ sugar
•the juice and zest of one large lemon
INSTRUCTIONS
Lavender Shortbread
1.Pre-heat oven to 325 degrees.
2.Line two large cookie sheets with parchment.
3.Cream together butter and sugar in an electric mixer until light and fluffy.
4.Add flour, salt, and lavender and mix until well combined and the dough dough sticks together well.
5.Roll onto a lightly floured surface until about ¼ inch thick.
6.Cut with cookie cutters and place on the prepared cookie sheets.
7.You may have to lift the cookies with a spatula to place on the cookie sheet. Bake at for 15 to 20 minutes or until the edges just begin to turn golden. I baked mine one sheet at a time, but you could probably bake them on two racks and switch them half way through baking.
Lemon Cream Cheese Filling
1.Combine all ingredients in the bowl of an electric mixer with the paddle attachment.
2.Beat on medium until well combined and fluffy.
Assembly
1.Pipe or spread filling on half of the cookies.
2.Top with the other half.
3.Serve immediately or store in an air tight container in the refrigerator. They will keep for several days if you don’t eat them first. They are also better if you let them warm up for a few minutes before eating them.
AND LOOK AT THESE:
pure beauty
Enjoy!
cate b
This is a reblog from my main blog page – Let’s Have Another Piece of Pie. Not about pie in the literal sense of the word. www.wingedprisms.com
I just used my basic shortbread recipe and pressed into owl pan and here you have it. Cute and delicious.
Enjoy!
cate b.
When I was a kid in NJ, the local bakery in our town made, what we called, Linzer Tarts. They were a large round cookie with raspberry jelly type filling with another cookie with cut-out hole on top all covered with powdered sugar! My favorite. They are pretty popular in the northern part of Jersey and New York City.
Well, as you can see they look delicious! South Jersey could never replicate them. It’s a “cultural thing”. Several years ago my brothers and families gathered at my mom’s and my younger brother came up to me and asked if I wanted a linzer tart. Hello?? Of course I did. He went to the car and came back in and the two of us sat at the kitchen table dumping powdered sugar all over ourselves and the table. My big bro came and asked where his was. I became 6 years old again and Pete became 2- I swear! Sheepishly, he was told there weren’t anymore. I told him it was given to me. My husband came in and said , “Do I get one?” I said, “No, my brother gave it to me.” I ate the whole thing!
His wife told me later that it was worse than we thought. He went and bought several and kept them in the car at his in-laws. From time to time he went outside for no apparent reason. She, and their 3 lovely daughters, discovered he had a stash out in the car and shared them with no one – except me on that special day. I felt really good about myself and no guilt whatsoever about the whole non-sharing thing.
Once a year, I make Shortbread Hearts. While they are not like the ones from back east, they are pretty darn awesome. The cookie is shortbread – you can never go wrong there – and the combination with the jelly is heavenly. Enjoy this recipe!
SHORTBREAD HEARTS
1 1/2 CUPS (3 STICKS) BUTTER
1 CUP POWDERED SUGAR
2 TSP. VANILLA
1/4 TSP. SALT
3 CUPS FLOUR
Oven at 350 degrees
In Mixer: beat butter, sugar for 2 minutes.
Beat in vanilla and salt. Using a spoon, add flour 1 cup at a time. I did use a mixer to just incorporate flour)
Divide dough in half – roll between wax paper – cool if necessary in refrigerator.
Cut out hearts or shape you want. Be sure to cut out equal number of solid cookies for bottom and window cut out for tops.
Bake on ungreased sheets for 10-15 minutes.
Cool. Spread Raspberry jam on bottoms (in middle) and place tops on and sprinkle with powdered sugar!
Enjoy.
These are not the best pics – I used small cutter for windows on large cookie on left. On right, I made small hearts and used end of chop stick to make window.
The Deeper Dessert 