Recently I was in Longboat Key and Brenda and I went to a writers group at Karen O’Dowd’s. Her daughter, Laura Lewakowski, had sent some delicious Lavender Shortbread Cookies. Naturally, Brenda and I wanted the recipe to share with you.
Laura Lewakowski in Lavender Fields
Laura has just sent this for us to share and provided us with a little background.
Here’s the recipe for the Lavender Cookies you had on the beach at La Playa last week. So glad you enjoyed them!
My daughter Erin, my mother and I spent time in France last summer, and scheduled our trip in mid July to be sure we saw the lavender fields in full bloom in Provence. Using Avignon as our base, we toured the Luberon and its perched villages, visiting the lavender fields and farms, and small rural markets where we feasted on local goat cheese spread on fresh-baked baguettes, and strawberries still warm from the summer sun. I do grow lavender in my Michigan herb garden, producing enough to make a batch or two of these cookies which are a favorite at tea time. Adding lavender to my granola recipe gives it a unique flavor, and is very pretty when given as a gift in a jar tied with a ribbon (lavender of course) and a sprig of lavender on top.
Laura’s Lavender Shortbread Cookies
Laura's Lavender Shortbread Cookies - Photo M D Hill
Ingredients:
1 1/2 cups unsalted butter, softened
2/3 cup white sugar
1/4 cup sifted powdered sugar
2 tablespoons finely chopped fresh lavender
1 tablespoon chopped fresh mint leaves
1 teaspoon grated lemon zest
2 1/2 cups all-purpose flour
1/2 cup cornstarch
Method:
In a medium bowl, cream together the butter, white sugar and powdered sugar until light and fluffy. Mix in the lavender, mint and lemon zest. Combine the flour and cornstarch; mix into the batter until well blended. Divide dough into two balls, wrap in plastic wrap and flatten to about 1 inch thick. Refrigerate until firm, about 1 hour.
Preheat the oven to 325 degrees. On a lightly floured surface, roll the dough out to 1/4 inch thickness. Cut into shapes with cookie cutters.
Place on cookie sheets lined with parchment paper.
Bake for 18-20 minutes, just until the cookies begin to brown at the edges. Slide the cookies off the sheet, parchment paper and all, onto the counter to cool.
Experiment with the amount of lavender, mint, and lemon to your own taste. The cookies freeze and ship well.
Brenda and I had a great day.
Maralyn D Hill & Brenda C Hill
International Food Wine & Travel Writers Association
Books By Hills Success with Writing Where&WhatInTheWorld;Finalist in the Writing and Publishing category of the 2009 Next Generation Indie Book Awards,”$uccess, Your Path to a Successful Book”
Author: Maralyn
Maralyn Dennis Hill, The Epicurean Explorer, is president emeritus of International Food Wine & Travel Writers Association, member of Society of American Travel Writers, and Society of Professional Journalists. She is Executive Editor of Luxe Beat Magazine and contributes to other publications. She also speaks and is a guest on many shows. The majority of Maralyn’s articles are now geared to the luxury market, spas, corporate retreats, business events, and culinary tourism, from simple to gourmet. Maralyn’s description of herself: I was born to travel and tell the tale. I’m energized by different cultures in every aspect of their lives, from food, wine, and destination, to how they conduct business. Travel represents a continual geography lesson.
