Honey Lavender Shortbread

These delicate shortbread cookies combine the buttery richness of traditional shortbread with the floral notes of culinary lavender and the natural sweetness of our raw Dulzura honey. Perfect for afternoon tea or as an elegant dessert, these cookies melt in your mouth while delivering a subtle, sophisticated flavor.

Ingredients

Dry Ingredients

• 2 cups all-purpose flour
• 1/2 cup powdered sugar
• 1/4 teaspoon salt
• 1 tablespoon dried culinary lavender buds (food-grade)

Wet Ingredients

• 1 cup (2 sticks) unsalted butter, softened
• 1/4 cup Gone Country Farms raw honey
• 1 teaspoon vanilla extract

Instructions

Step 1: Prepare the Lavender

1. Finely grind the lavender buds using a mortar and pestle or spice grinder until they resemble coarse sand. Don't over-grind or they'll become bitter.
2. Set aside to infuse the dough later.

Step 2: Mix the Dough

1. In a large mixing bowl, cream together the softened butter and powdered sugar until light and fluffy (about 3-4 minutes).
2. Add the honey and vanilla extract, mixing until fully incorporated.
3. In a separate bowl, whisk together the flour, ground lavender, and salt.
4. Gradually add the dry ingredients to the butter mixture, mixing on low speed until just combined. Don't overmix.
5. The dough should come together into a soft, slightly sticky ball.

Step 3: Shape and Chill

1. Turn the dough out onto a piece of parchment paper or plastic wrap.
2. Shape into a log about 2 inches in diameter, or roll out to 1/4-inch thickness if making cutout cookies.
3. Wrap tightly and refrigerate for at least 1 hour (or up to 3 days).

Step 4: Bake

1. Preheat your oven to 325°F (165°C). Line baking sheets with parchment paper.
2. If using a log, slice into 1/4-inch thick rounds. If rolled flat, use cookie cutters to create shapes.
3. Place cookies 1 inch apart on prepared baking sheets.
4. Bake for 15-18 minutes, until edges are barely golden. Centers should still look slightly pale.
5. Let cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Step 5: Optional Honey Glaze

1. Mix 1/2 cup powdered sugar with 1 tablespoon honey and 1-2 tablespoons milk until smooth.
2. Drizzle over cooled cookies and let set for 15 minutes.
3. Garnish with a few whole lavender buds if desired.

Pairing Suggestions

These honey lavender shortbread cookies pair beautifully with:

• Hot Tea: Earl Grey, chamomile, or our farm honey lemon tea
• Coffee: Light to medium roast to complement the delicate flavors
• Wine: Moscato d'Asti or a light Riesling
• Fresh Berries: Strawberries, raspberries, or blackberries with whipped cream