garden to table - lavender shortbread cookies

it's that lavender time of year in the garden and life is feeling fine.

pastels blooming, bees buzzing and butterflies fluttering on a softly scented, calming breeze. 

the best time to harvest lavender is when the buds are fully formed on the plant but the flowers have 

not yet bloomed.

   

 

after harvesting the lavender, i use twine to tie handfuls of stems into bunches and hang them inside out of direct sunlight, filling my laundry room with its pleasing and relaxing scent. it's a bonus on washing days. 

after two or a few weeks of drying, the buds will be ready to shake or rub off the stems. i use each year's collection of fresh lavender buds to refill small pillows and sachets, use as an ingredient in homemade health and beauty products as well as a welcomed addition to baking recipes. in fact, just this morning i made a batch of lavender shortbread flavored with chopped fresh lavender and mint from the garden. they are delicious. 

 

lavender shortbread cookies

1 1/2 cups butter, softened

2/3 cup granulated sugar

1/4 cup confectioners sugar, sifted

2 tablespoons fresh lavender buds, finely chopped

1 tablespoon fresh mint leaves, chopped

1 teaspoon grated lemon zest

2 1/2 cups all-purpose flour

1/2 cup cornstarch

1/4 teaspoon salt

in medium bowl, cream butter, sugar and confectioners sugar until light and fluffy. mix in lavender, mint and lemon zest. combine flour, cornstarch and salt, mixing into batter until well blended. divide dough into two balls and wrap in plastic wrap. flatten dough to 1 inch thickness. refrigerate 2 hours until firm. preheat oven to 325 degrees. on lightly floured surface, roll dough out to 1/4 inch thickness. cut into shapes with cookie cutter. place on ungreased baking sheet. bake 18 - 20 minutes until cookies begin to brown on edges. cool slightly and transfer to wire rack until completely cooled. 

have a lovely weekend.