June 5, 2013 by Natasha
Hi there! It’s been a while since I had a proper kitchen where I could experiment with baking given that I have been moving alot quite recently. Now that I have graduated from University, I have a kitchen again and I have been using it!
Okay, I LOVE the scent of lavender. It is absolutely calming and so rich. I purchased some while in New York and was too timid to try to cook with it in case I failed miserably. After getting over that fear, I baked a lavender pudding cake and then wanted to explore lavender in cookie form. I had never made shortbread cookies before and thought I would give it a try. What was the end result?
Vanilla Orange Lavender Shortbread Cookies
(Ooo and they are Diabetic Friendly!)
—– Ingredients: —–
(Makes about 12-18, depending on your cookie size)
1 cup unsalted margarine (at room temperature)
2 cup Splenda or other sweetener, if you use sugar you may want less.
3 tablespoons of ground dried orange rind*
2 teaspoons of orange juice*
1 teaspoon of dried lavender buds,** finely chopped or ground
4 teaspoons vanilla extract
2 cup all-purpose sifted flour
4 tablespoons granulated sugar
1/4 tsp of baking powder
A pinch of salt
*I would have preferred to use use orange zest. It would be much more flavorful! If you do use zest, use the zest from 1 – 1 and 1/2 oranges.
** Make sure you are using culinary lavender. I purchased mine from Target in the spice section. You don’t want to use lavender that has been coated with non-edible chemical!
—– Directions —–
- Line 1 to 2 baking sheets with parchment paper. I used silicon baking sheets sprayed with Pam for Baking.
- In a food processor, add 3/4 of the orange rind, all of the lavender buds and 1/4 cup of Splenda or other sweetener and process until finely ground.
- In a large bowl, add the margarine, ground lavender and orange mixture, baking powder, remaining Splenda, vanilla extract, and orange juice* and cream together until smooth.*If you are using zest, you do not need the orange juice unless you want more flavor. 🙂
- Add sifted flour to mixture in small batches and mix together. You can use a hand mixer for this, but I like working with a wooden spoon. Continue adding flour until a dough is formed. The mix will begin looking sandy but should mush together when pressed.(I know, I know mush is a good word).
- In a small bowl, combine the remaining orange rind (or zest) and the granulated sugar. Rub together until well mixed.
—– Shaping the Cookies —–
- On a lightly floured surface, roll out the dough to 1/4 thickness.
- Sprinkle some (1/2 or so) of the orange sugar mixture on top and roll lightly to press it into the dough. You will use the extra orange sugar mixture for when you re-shape and re-cut the dough.
- Cut your desired shapes from the dough and transfer to one of the prepared cookie sheets. I used a spatula to do this since the cookies are fragile in this state.
- Repeat “Shaping the Cookies” steps 1-3 until all of the shortbread dough has been used.
- Put cookie sheets in refrigerator for 20 minutes while you preheat the oven to 350 degrees Fahrenheit.
- Bake cookies for for 8-10 minutes. Rearrange them so the pan on the bottom rack moves to the top and vice versa and bake for an additional 5 minutes.
- After that time has passed, remove the cookies on the top rack from the oven and place them on a cooling rack. Move the cookies from the bottom rack to the top and bake for 2 more minutes.
- When the time is up, remove them and cool the pan as well.
- Now, you do not want to remove the cookies from the cooling pan until they have cooled completely. (They will fall apart in your hands, if you don’t wait! Patience is a virtue.)
- When the cookies cool, enjoy your shortbread! This is always a fun part. I ate one with a cold glass of milk and it was awesome!!
If you do make these, let me know what you think! I have plenty of other cookies I have tried perhaps I can share them with you as well. 🙂
Until later my friends, be strong and let your spirt flow.