I wanted big fluffy snow to fall in St. Louis. I kept thinking of my childhood, how exciting it was to watch your school scroll across the bottom of the screen on the tube (not YouTube kids). We lived across the street from the highway that led to downtown St. Louis. On snow days, it would be eeire quiet. I was used to the constant noise. This silence was golden and I loved it.
Although I have children now, it’s rarely quiet. But I still cherish these snow days. This time around, I wanted to make cookies. For some reason, lavender sounded so good. To smell is one thing but have you tried eating it? It’s a burst of flavor. Add the lemon and it’s heaven! It’s probaby a Spring snack, but it just felt right.
If you’re looking for a change from the traditonal holiday cookie, try these!
1/3 cup sugar
1 teaspoon dried lavender (I got mine from Williams Sonoma)
1 teaspoon finely grated lemon zest
1 stick (4 ounces) unsalted butter, softened
1 cup all-purpose flour
1/2 teaspoon salt
In a medium bowl, mix the sugar, lavender, and lemon zest. Using a handheld mixer, beat the butter at a moderate speed. At a low speed, add the flour and salt until a soft dough forms. Transfer the dough to wax paper and refrigerate for 20 minutes. Form the dough into a 4-inch log and chill for at least 45 minutes longer.Preheat the the oven to 350 degrees. Slice the shortbread dough into 1/4 inch thick rounds and place on an ungreased baking sheet. Freeze the rounds for 5 minutes. Bake the shortbread for 15 to 20 minutes or until the edges are lightly browned. Transfer to a wire rack to cool completely. Makes about 12-18 cookies
Recipe came from Food & Wine Magazine.