I Love {Lavender Shortbread Cookies}

I never make a trip to Savannah without popping in the divine Back in the Day Bakery.  It’s a darling little retro eatery that was made for a light breakfast, quick lunch or fabulous dessert.   I’ve never met one of their sweets or sammies I didn’t adore, but my top two are hands down the ‘nana puddin’ and the lavender shortbread cookies.  I’ve been recreating the ‘nana puddin’ for some time now, but just recently got my hands on the recipe for lavender shortbread cookies.  (Procuring the dried culinary lavender was another story).  I gave them a whirl and they are absolutely perfect!!!

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Lavender Shortbread
Makes 24 cookies

1/2 pound (2 sticks) unsalted butter, at room temperature
1 teaspoon pure vanilla extract
1/4 teaspoon fleur de sel
1 1/4 cups confectioners’ sugar
2 cups unbleached all-purpose flour
1 1/2 teaspoons dried lavender
About 1/4 cup granulated sugar for dusting
Special Equipment: Cookie stamp (optional)

  • Line two cookie sheets with parchment.
  • In the bowl of a stand mixer fitted with the paddle attachment (or in a large mixing bowl, using a handheld mixer), beat the butter, vanilla, and fleur de sel on medium speed until smooth and creamy, about 1 minute. Turn the speed down to low, add the confectioners’ sugar, and beat until light and fluffy, 1 to 2 minutes. Add the flour in thirds, beating until just incorporated. Sprinkle in the lavender and mix until just combined, being careful not to overmix.
  • Transfer the dough to another bowl and finish mixing by hand to make sure no bits of flour or butter are hiding on the bottom of the bowl and the dough is thoroughly mixed. The lavender should be evenly distributed throughout the dough.
  • Use a small ice cream scoop to form the cookies, about 1 rounded tablespoon each, and place on the prepared cookie sheets, leaving 1 inch between the cookies to allow for spreading.
  • Flatten each cookie with a cookie stamp dusted with granulated sugar, or gently flatten each cookie with the palm of your hand and then dust the tops with sugar. Refrigerate for at least 30 minutes, or up to 3 hours, before baking.
  • Position a rack in the lower third of the oven and preheat the oven to 350°F.
  • Bake the cookies, one sheet at a time, for 8 to 10 minutes, rotating the pan halfway through the baking time, until the edges are lightly golden. Let cool completely on a wire rack. Store in an airtight container for up to 3 days at room temperature.

Notes:

  • The dried culinary grade lavender was quite elusive.  Williams Sonoma was sold out in my store and online until October.  Same story different verse at Whole Paycheck.  I finally picked it up on Amazon Prime.  Shame on me… I should have started my search there!
  • I don’t have a cookie press and I really don’t need one more thing crammed in my kitchen drawers.  In a pinch I used the decorative lid to my mason jar and it worked fabulously!  I sprayed it lightly with pam and dipped it in sugar.  You can really make these without any sort of press at all.

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These are a wonderfully unique take on shortbread cookies.  They were quite simple to make and came together quickly.  I hope y’all love them as much as I do!!

xoxo

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8 thoughts on “I Love {Lavender Shortbread Cookies}

  1. Sounds delish! I recently eat at the Swan Coach House in Atlanta while visiting my in laws. Any idea where to get my hands on their house punch recipe? It was lovely!!!

  2. This is my “all time favorite cookie” and I never fail to order it when I visit Savannah. After my pimento cheese/bacon sammie of course. Back in the Day Bakery favorite lunch stop on our yearly trip to Savannah. Why did it never dawn of me to find the recipe? Now I’m on my way to order the lavender. Thank you so much for sharing.

  3. Thanks for sharing, I have been wanting to find a good recipe for these (while skipping the recipe testing)! I fell in love with lavender cookies at the Gryphon Tea Room. Can’t wait to visit Back in the Day Bakery next time I go to Savannah!

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