Wednesday, January 16, 2013

Lavender-Lime Shortbread

These light and delicate shortbread cookies are great with tea. The lavender and lime combination may seem odd, but the flavors blend together wonderfully.

Lavender-Lime Shortbread

1/2 Tbsp dried lavender (food-grade)
1/3 cup sugar
1 tsp finely grated lime zest
1/2 cup non-dairy butter, salted (I used Earth Balance)
1 cup flour
1/2 tsp salt
fresh lime juice

Grind lavender to a coarse powder with a mortar and pestle or with a spice grinder. Stir lavender, sugar, and lime zest together in a mixing bowl. Add the softened non-dairy butter and cream the mixture together. Add flour and salt. Beat until a soft, crumbly dough forms, adding lime juice if necessary if dough is too powdery.

On a piece of plastic wrap or wax paper, form the dough into a loaf. Wrap the dough and refrigerate for an hour. 

Preheat oven to 350F. Removed dough from fridge. Cut the dough into 1/4 inch thick slices and place on a cookie sheet. Bake for 10-15 minutes, until edges are lightly browned. Let cookies cool for five minutes before transferring to a wire rack. Cool completely, then ice if desired. 

Makes about 18 cookies.

Icing (optional)
1 cup powdered sugar
1-2 Tbsp fresh lime juice
1/4 tsp vanilla
1/2 tsp lime zest
1/2 tsp ground dried lavender

In a small mixing bowl, stir together ingredients. If the icing is too thin, add extra sugar, and if it's too thick, add more lime juice.

Spoon icing onto the cookies and let set for at least half an hour.

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