The Spice House is one of my favorite establishments in Chicago.They sell three varieties of vanilla beans, several varieties of cinnamon, and dried lavender - perhaps the most elusive ingredient I have used so far.
So last week I picked up a packet of lavender at The Spice House in Old Town and proceeded to make lavender honey shortbread cookies. A commenter mentioned that such savory herb cookies are the best.
Unfortunately, these weren't all that favored by my friends, so perhaps another recipe is worth a shot? Maybe more sugar? More honey? A better oven that lets me know when it is preheated? We shall see.
In the meantime, here is the recipe. Personally, I enjoyed the cookies, but I think I like my rosemary shortbread cookies better.
P.S. Any other ideas for lavender?
adapted from Serious Eats
2 cups all-purpose flour
3/4 teaspoon salt
1/2 teaspoon baking powder
1 tablespoon dried lavender
6 ounces (1.5 sticks) unsalted butter, softened and cut into cubes
2 tablespoons honey
1/4 cup sugar
1. Mix together the flour, salt, baking powder and lavender in a medium sized bowl
2. In a larger mixing bowl, cream the butter, honey and sugar
3. Add the dry ingredients to the wet and combine thoroughly
4. Roll into a log, about 1.5-2 inches in diameter, and refrigerate for at least an hour
5. Preheat the oven to 350 degrees.Cut into 1/2-inch cookies and place on a parchment-covered cookie tray, 2 inches apart
6. Bake for 12 to 15 minutes, until the bottoms and edges are golden. Note: the original recipe said to bake for 8 to 10 minutes. See what works best for your oven.