Rosemary Lavendar Cookies

Have you ever cooked with lavender? I had not so I decided to pick up some culinary lavender to celebrate Spring. (I love to try something new each season!) I love rosemary in shortbread (and just about everything else--it's one of my favorite herbs) and combined with the lavender is definitely a bit exotic! These cookies are so tasty and go well with tea. They will really make you feel like you're eating something special! I've heard that lavender goes well in lamb stew as well, but as a vegetarian with privileges :), I don't eat much meat. Maybe I'll try it with some fish or with a vegetable soup or stew. It might go nicely in some bread as well. I'm up for ideas so please share them if you have a favorite recipe!

Rosemary Lavender Shortbread

·  Cooking Time: 8 to 10

·  1 1/2 cups unsalted butter

·  2/3 cup white sugar

·  1 tablespoon chopped fresh rosemary

·  1 tablespoon cooking lavender, pressed in a mortar & pestle to release the oils

·  2 3/4 cups all-purpose flour

·  1/4 teaspoon salt

·  2 teaspoons sugar, separated

In a medium bowl, cream together the butter and 2/3 cup of sugar until light and fluffy.Stir in the flour salt and rosemary until well blended. The dough will be somewhat soft. Cover and refrigerate for 1 hour.

Preheat the oven to 375 degrees F (190 degrees F). Line cookie sheets with parchment paper or silpats.

On a lightly floured surface, roll the dough out to 1/4 inch thickness.

Use your favorite cookie cutter to form your cookies, if you have leftovers, set aside and let rest for a little while before rolling out again.Place cookies 1 inch apart on the lined cookie sheets. Sprinkle the remaining sugar over the tops.

Bake for 8-10 minutes in the preheated oven, or until golden at the edges.

Cool on wire racks, and store in an airtight container at room temperature.