Image: Joe Kim
These sophisticated shortbread cookies are a wonderful pairing of citrus and herbs.
You're likely familiar with the wonderful results that come from pairing citrus and herbs, but our guess is that you tend to reach for rosemary or mint when preparing a lemony summer treat. Up the ante this month and try a combination that's a little more unexpected, but just as powerful. Delicate lavender imbues desserts with a distinct floral note and flecks of pale purple, and when combined with lemon, the flavour is even stronger. These elegant shortbread cookies are a satisfying snack and the perfect accompaniment to afternoon tea in the garden -- complete with big hats and sundresses, of course.
- 1 cup unsalted butter
- 2 cups all-purpose flour
- 1/2 cup superfine sugar
- 1/4 tsp salt
- 2 tbsp dried lavender
- 1 cup icing sugar
- 1/4 cup freshly squeezed lemon juice
1 Cream the butter with an electric mixer until fluffy. Stir in the flour, sugar and salt; beat on low speed for 1 minute. Add the lavender, beating until just incorporated.
2 Transfer the dough onto a floured surface and roll to a 1⁄4" thickness. Cut out the cookies using a round cookie cutter and place 1" apart on a greased baking sheet.
3 Bake on the centre rack of a 300°F oven for 20 minutes; let cool.
4 Make the glaze by whisking the icing sugar and lemon juice together. Spoon about 1 teaspoon of the glaze over each cookie, spreading to cover the whole surface. Let set for 30 minutes to 1 hour before serving.
Makes: 36 cookies