Lavender? Rosemary? Honey? Wow, let me just tell you that these cookies are full of flavor. These, melt in your mouth, shortbread cookies are addicting. I never knew I would love them so much! Seriously, these cookies will continue to delight you, even as you find yourself eating the entire batch by yourself. I’m not admitting to anything other than the fact that I may have had to force myself to hand them out to my classmates so I would have not eaten them all.
Have you ever baked cookies with fresh herbs? I’ll admit, I was really nervous making these cookies. I had no idea what to expect. I absolutely love fresh herbs, but was a little skeptical at first with the idea of baking with herbs.
I went into World Market and stumbled upon these lavender petals and thought, “What the heck why not?” I bought the lavender having no idea what to make. So, when I came home, I looked in my refrigerator and saw some rosemary.
Hmm, rosemary? Why not? Butter? Okay! Honey? Sure! And it just all came together.
I seriously had no idea what I was doing. NO IDEA!
After all, my hubby is gone on a business trip and I don’t have anyone to disappoint, right?
If these came out tasting horrible, I could just dump them in the trash without anyone knowing.
Well, I mixed everything together, tasted the dough… Wow, I did not know how well the rosemary compliments the lavender.
So, I went on to bake them. Ate a fresh one out of the oven. Seriously? EVEN BETTER! Before I knew it I ate 7 cookies in just one sitting with two cups of tea. I was hooked!
I’m serious, I couldn’t stop. I may need a cookie intervention after this.
These cookies taste moderately soft, fragrant, and buttery, with a fabulous and luxurious flavor! You will definitely impress your guests with these charming shortbread cookies.
Honey Lavender and Rosemary Shortbread Cookies
Preheat oven: 350 ºF
Yields: 30 cookies
3/4 teaspoon rosemary, chopped
3/4 teaspoon lavender, chopped
2 heaping tablespoons honey
1 ½ teaspoon pure vanilla extract
1 ¼ cups unsalted “sweet cream” butter, room temperature
1 cup sugar, plus more for garnish
2 egg yolks
2 2/3 cup all-purpose flour, sifted
1/4 teaspoon kosher salt
½ teaspoon baking powder
Combine the sugar, honey and butter. Mix them together really well. Add the lavender, rosemary, egg yolks and vanilla. Mix everything together again-making sure it’s all combined.
Add the sifted flour, salt and baking powder to the wet ingredients. Stir everything together until it’s all combined. You do not want to over-stir. The dough will be sticky and a little wet.
Dump the dough onto a piece of parchment paper or cling wrap. Form the dough into a log about 1 ½ inches in diameter. Freeze for about a half hour.
Remove dough from the freezer, slice 1/2 inch thick, place on baking sheet lined with parchment, sprinkle sugar and bake at 350 ºF for 9 minutes or when the sides start to turn a golden but not brown.
Place the cookies on a cooling rack for a few minutes.
You can also roll dough out on a floured surface and cut with cookie cutters for perfect round cookies.