Lavender Shortbread

Shortbread is a dessert that was once reserved for Christmas but is now enjoyed on any occasion. It’s been with us for centuries and ancient records trace this cookie as far back as Medieval and Elizabethan times. Shortbread has been attributed to Mary, Queen of Scots who was said to be very fond of Petticoat Tails (the shortbread resembled the shape of bell-hoop petticoats worn by the Court ladies). Back then it was a thin, crisp, buttery shortbread flavored with caraway seeds. Shortbread was an expensive luxury and a treat reserved for special occasions such as weddings, Christmas and New Year. In Shetland it was traditional to break a decorated shortbread cake over the head of a new bride on the threshold of her new home. The custom of eating shortbread at New Year has its origins in the ancient pagan Yule Cakes which symbolized the sun.  Herbalists use Lavender for a variety of conditions of the nervous system, including depression and fatigue.  It has also been used for headache and rheumatism.  The oil has a sedative action on the heart and will lower blood pressure.  A small amount added to bland oils makes a useful application in skin diseases, such as eczema and psoriasis, and a rub for rheumatic conditions.

Makes about 30 cookies
adapted from Tidings Magazine

3 tablespoons fresh organic lavender flowers OR 1 1/2 tablespoons dried organic lavender flowers
1 cup butter, chilled
1/4 cup cornstarch
1/2 cup icing sugar
1 1/2 cups flour
1 tablespoon lavender tea (recipe below)

Using a food processor, blend chilled butter plus lavender flowers, icing sugar and cornstarch. Add half of the flour and lavender tea. Pulse gently until mixture resembles a crumbly texture. Blend in remainder of the flour until it balls into a smooth dough. Roll into a wax paper log and chill for 30 minutes.  Preheat oven to 325f. Remove dough from refrigerator and cut into 1/2 inch rings. Bake on an ungreased cookie sheet until just golden on the bottom (about 20 minutes). Cool before handling and store in an airtight tin.

Lavender Tea: use 4 tablespoons fresh lavender or 1 tablespoon dried. Place in a mug and pour 1/4 cup of boiling water over the lavender. Cover and steep for 5 minutes. Strain and use the tea as a flavor booster.

The Culinary Chase’s Note: I used only 1 tablespoon of dried organic lavender buds and found that was enough to give a subtle hint of lavender in the shortbread cookie. I wasn’t so thrilled with the lavender tea (did a taste test first) and decided to use1 teaspoon only.  Lovely with a cup of tea!

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