Guest Post: The Demure Muse

I'm currently traveling through Africa on my honeymoon, but I've lined up a handful of guest posts from my favorite blogs while I'm gone. Enjoy!

You guys, I'm so excited for this post. Katrina is one of the best things to have come out of my blog - she's a Seattle blogger, who I actually get to hang out with in real life. She's insanely creative, great in the kitchen, has amazing style, and is also in the tech industry, so we get along just fine. She's become a close friend - she'll be at my wedding, in fact! If you head over to her blog, maybe she'll share what she wore :)

You can follow the demure muse on facebooktwitterpinterestinstagram, and of course on bloglovin.

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Hi everyone!! I'm Katrina from the demure muse, a fellow Seattle blogger, and I'm so stoked to be guest blogging for Bri while she and Travis are enjoying crazy adventures on their honeymoon!

I usually blog about my personal style, but decided to change the content up a bit for this guest post. Over the winter break, I went on a crazy baking spree and made a few too many batches of shortbread cookies. Bri had mentioned that she loved having shortbread cookies and afternoon tea while she was in London, so I thought it'd be fun to share a recipe for a variation of shortbread cookies that she could enjoy when she's back from her honeymoon! Here we go... how about shortbread cookies, but with a lavender twist!

lavender-shortbreadcookies by thedemuremuse.com
This recipe was adapted from The Vanilla Bean Baker's melt in your mouth shortbread:

Ingredients:
1 cup of softened salted butter
1/2 cup of icing sugar
 1 1/2 cups of unbleached flour
1/2 cup of corn starch
1 tsp of pure vanilla extract
2 tbsp of dried lavender

 The hardest part was trying to find the dried lavender. I wasn't able to find it in any of the grocery stores, so I ventured out to a specialty baking and spices shop, which sold dried lavender buds at $40/lb. A couple tablespoons only came up to about $0.75. ;)

Directions:
1. In one bowl, mix the butter and sugar until you have a creamy consistency.
2. In a separate bowl, mix the flour and corn starch together.
3. Combine the butter and sugar mix with the flour and corn starch, and add the vanilla extract, until you have a well-formed dough. The consistency should be soft and buttery, and not sticky.
4. Fold the lavender into the dough.
5. Chill the dough for 15 minutes.
6. Remove 1/3 of the dough from the fridge and start rolling it out. I rolled my sheets to be about 1/4" in thickness.
7. Cut out whatever shapes your heart desires from the sheet. Transfer cookies onto a parchment paper-lined baking sheet and bake at 300F. I baked my cookies from 12-14 minutes.
8. Repeat steps 6 & 7 until you've baked all the cookies :)

These cookies were absolutely DELICIOUS and so easy to make! They were subtly sweet and perfect for dipping in tea or hot chocolate on a chilly winter day. Enjoy!
Posted on February 6, 2015 .