Saturday arrived with the crispness that comes once September arrives. But this time is when the dahlias thrive. And even better, most bugs and pests that affects them, seem to chide away from the cooler temperatures. And that makes them spectacular! After doing some gardening cleanup, I watered the plants from the other side of the fence, and that is when I saw this beauty. playing peekaboo. It was an instant mood booster and just made me giggle.
In a good mood, I finished my gardening chores and went back inside. There is something you should know about me-- once fall arrives, I bake almost every other day. I don't bake any other time of the year except fall and winter. And so today was no exception, and found myself inspired by my garden and the happy mood I was in. While fall is here, September is a transition month and I was craving summer flavors, more specifically: lavender.
It has been a while since I made anything lavender flavored. I ended up deciding on a shortbread cookie-- again, to complement my teas since I do love having a cookie with it as a reward after a long day at work. The final product is a soft and buttery cookie that is delectable. As you bite into it you get a subtle lavender taste that is not overpowering. Plus they smell heavenly.
For this cookie I used culinary French lavender that I get at Williams-Sonoma. WS no longer carries it but about three years ago I bought a couple of jars that remained sealed and still good after opening them. I have been using it for about 10 years and it is wonderful adding that a floral and almost herbal notes to whatever dish you used it for.
This cookie recipe was adapted from The Baker Upstairs, and that it because the first batch, I felt did not have enough honey or lavender flavor so I payed around a bit with it until I was satisfied with it. Below is the recipe. Enjoy!
Honey Lavender Shortbread Cookies
- 1 cup of softened butter
- 1/2 cup of sugar
- 4 tbsp. honey
- 2 cups of flour
- pinch of salt
- 3 tsp dried lavender
** If you use fresh lavender, the ratio is 1:3-- for every teaspoon of dried, substitute with three of the fresh lavender.
- In the bowl of stand mixer. cream the butter, sugar and honey until fluffy and pale yellow. Then add the remaining of the ingredients and mix until combined.
- Divide the dough in two and using parchment paper, roll into two logs of about 1 1/4 inch in diameter.
- Freeze logs for 30 minutes or refrigerate until firm.
- Preheat oven to 325F.
- Take the dough out and slice into 1/4 inch slices, and place in a parchment lined baking sheet. Bake for 15-20 minutes (until golden brown). And let them cool before serving! :)