Honey Lavender Shortbread Cookies

This recipe did not work as written. The dough was far too dry and crumbly. I was tempted to add maybe 2 T of milk, but suspected that would change the structure of the shortbread. A quick Google search suggested that increasing the fat -- the butter -- by another 2 T should fix the problem. I softened 2 more T of butter and beat it in and the dough came together just fine. I have amended this in the below.

These have a nice shortbread texture. The lavender flavor is interesting, but perhaps too floral for a cookie. The source that advised me about adding more butter also used less lavender -- only 2 tsp instead of 3 (which is what a T is). I have made that suggestion below, as well. In all, I guess I"m suggesting that you use her version, and not the one from Serious Eats!

Honey Lavender Shortbread Cookies
Serious Eats

2 c flour
3/4 tsp salt
1/2 tsp baking powder
2 tsp lavender
8 oz unsalted butter, softened
2 T honey
1/2 c powdered sugar

Combine flour, salt, baking powder, and lavender in a medium bowl.

Using an electric mixer, cream the butter, honey, and sugar in a large bowl. Add the dry ingredients and mix until just combined.

Spoon dough out onto a large rectangle of parchment paper and roll in the paper to form a log. Transfer dough to refrigerator and chill until firm, about 1 to 2 hours.

Preheat oven to 350ºF. Line a baking sheet with parchment paper. Cut the log of dough into 1/2-inch slices. Place the slices on sheet, spacing them about 2 inches apart, and bake 8 minutes, or until light golden brown.

Comments

Curried Chicken Soup

I made this soup so often in the 1990s, but frankly had forgotten about it. Flipping through this cookbook, I found this recipe and was flooded with memories. When I was in grad school, this soup was my "feeling decadent" food and reminded me of something people might eat after hitting the slopes -- a thing I have never done. A few decades long, and with a lot more experience with cooking, I realize that this is basically a chicken curry with a thin sauce and the rice already in the meal -- but don't let that in any way discourage you! It's delicious as is and is a wonderful take on what is otherwise chicken and rice soup. I have become a fan of using rotisserie chickens, especially during the pandemic. They are so cheap, and I can use the meat in a soup like this on the day-of grocery shopping, and, crunch the bones down for the freezer for making stock in the future. Of course, this soup can be made with a fresh chicken, but I have modified the recipe bel...

Tortellini with Gorgonzola Cream Sauce

I've been making this dish for guests for years. This is, sadly, part two of the dinner-with-no-photographs. I'm sure I'll be making this again soon, at which point I'll update this post with pics. Tortellini with Gorgonzola Cream Sauce The Silver Palate Cookbook 1 1.2 c dry white vermouth 2 1/4 c heavy cream pepper pinch freshly ground nutmeg 2 T salt 1 1/2 lb tortellini 1/2 lb Gorgonzola cheese, crumbled (do not skimp on quality) 1 1/2 T Parmesan, grated Bring vermouth to a boil in a small heavy saucepan and reduce by half. Add heavy cream. Bring to a boil and lower heat to a simmer. Season to taste with pepper and nutmeg. Simmer, uncovered, for 15 minutes, or until reduced by one-third. Bring a pot of water to a boil and cook tortellini until tender. Drain pasta and return to warm pot. Remove cream sauce from the heat. Stir in the cheeses. Pour sauce over the tortellini. Set over medium heat and cook gently, stirring constantly, for 5-8 minutes, o...

Spicy Bulgarian Tomato Dumpling Soup - Domatene Supa

This was very very good. The soup itself was flavorful and would have been enough as a dinner soup. But adding the dumplings converted this soup into an entree. The couscous addition in the batter makes the dumplings pretty foolproof -- no real concern that they'll still be raw because most of the bulk is couscous, which was already cooked. I opted to cook only enough dumplings as we needed that night. We will have to make future dumplings "on demand" as we eat this as leftovers. Spicy Bulgarian Tomato Dumpling Soup - Domatene Supa Sundays at Moosewood Restaurant Soup 1 onion , diced 4 cloves garlic , minced 3 T olive oil 6 c tomatoes , chopped (fresh or canned and drained) 2 tsp chili powder 2 T flour 1 tsp salt 1/2 tsp pepper 4 c stock Dumplings 2 T butter , room temperature 2 eggs , separated 1/4 c couscous 1/4 c boiling water 3/4 c flour 1/4 tsp salt 2 T dill weed , fresh (or 1 tsp dried) 1/3 c milk or stock In medium pot, sa...

Donut Army

Search This Blog