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!
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. ;)
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 :)