While the flavor is lovely and the texture is...LITERALLY..."melt-in-your-mouth," these cookies break and crumble if you look at them too hard! They are wayyyy too delicate, so I'll not make them again. I will use my lavendar extract and buds in a more traditional shortbread recipe, for sure, as the flavor is exquisite. This recipe's cookies not only melt the minute they hit your tongue, they also "melt" a bit when removing them from the baking sheet (they coat the spatula); if you touch them, even lightly, they indent; the wire cooling rack will crack them in half if they're not placed just so to evenly space the cookie on the wires; etc. I'm looking forward to using my lavendar in my Scottish shortbread recipe next time!
These where so simple. I am just loving them. They will make a great gift for the holiday cookie trays. Thank you for sharing.
I love these!! These are my go-to "looks fancy but is easy to do" cookie. Light and airy. I used my spice grinder to chop the dried lavender just a tad. I also ad a little extra of the lavender extract for my taste. I find using my smallest cookie scoop and cooking on parchment paper to be the best method. Everyone raves about these when I bring them somewhere. But yes...watch carefully so they don't get too brown. I admit they are a little delicate...but its part of the charm!!! I love to give these as a hostess gift with the recipe and the dried lavender and the extract. It really encourages them to bake them for themselves!!
This was a great idea, but the execution was a little iffy for me. My first problem may have been guessing at the temp; since none was listed, I went with 350, but it took more like 15-16 minutes to get any browning at all on the bottoms. The lavender flavor is great in shortbread, though. Also, the first dozen I baked were lumpy mountains, due to my using the "drop by teasponful" method. The second dozen I flattened with the back of a spoon and liked a little better.
Overall, the lavender flavor is a great idea for shortbread. I will try again, probably with the more traditional chill-the-dough-roll-and-cut shortbread method. I'm thinking a rose water glaze would be fab, too.
Test Kitchen Response: Thanks so much for your review and for pointing out that the baking temp was missing! We've fixed that...it's 375 degrees. Our favorite way to do these cookies in the test kitchen is with one of those baby ice cream scoops so you get even mounds (instead of lumpy). Love your rose water glaze idea!