In honor of slowing down, today I’m sharing my recipe for lavender shortbread cookies. We’re all tired and I thought a little cookie could go a long way towards brightening someone else’s day. As snow falls outside the windows and I am once again reminded of my deep gratitude for cozy blankets, and thick socks.
This time of year is always a wonderful opportunity for reflection and hygge. As I cuddle up to write, under my warm blanket I find myself seeking ways in which to share this feeling with all of you – and I can think of no better way than to share a delicious cookie recipe. It comes from the creative geniuses at Hedgebrook, a writing community devoted to Women Authoring Change. If you haven’t seen their work before, I cannot recommend it highly enough. I’ve taken several of their online courses over the past few years and always find them valuable and enriching – this cookie recipe is much the same.
When it’s cold outside I don’t need excuse to crank up the oven and fill the house with the cozy and homey smells of dinner and dessert baking. And since I cannot deliver these cookies to you myself, I want to share how I did it so that you may enjoy them too.
Winter is a wonderful season of rest and renewal, I hope you let its goodness soak into you and nourish you deeply. Here in the midwest we don’t corner the market on hygge living but we do make an art of thriving in adverse conditions. It’s not always easy to stay joyful after a weeklong streak of dark days or heavy snowfall but having a hot chocolate, a fire, and a good book to cuddle up with always works wonders to lift my mood. I hope these cookies are just the ticket to help you slow down and savor the delights of the season.
Rest, recover, take your time, and give yourself the gift of ease, you don’t even need to crack an egg. Sending you warm thoughts and wishes this winter! – M
2 Cups Flour (All Purpose)
1/4 teaspoon coarse salt (I used pink to add color)
1/2 pound (two sticks) unsalted butter at room temperature
1/2 Cup granulated sugar
1 teaspoon vanilla extract
1 teaspoon culinary lavender buds (I used some I had dried from our garden last summer – more on that here)
Sift flour and coarse salt together into a small bowl and set aside.
Beat butter on medium speed in an electric mixer (I used our Kitchen-Aid) for 3 to 5 minutes.
Add sugar, vanilla, and lavender buds continuing to beat for an additional 2 minutes. The mixture will lighten in color.
Add flour and salt mixture and combine on low speed until flour is just incorporated and dough sticks together when it is squeezed between fingers. Don’t forget to scrape down the sides of your mixing bowl and incorporate the grainy bits at the bottom.
On a sheet of wax paper, pat and form the dough into a log – about 12 – 14 inches long and 1 to 1 1/2 inches in diameter. If you prefer square or rectangular cookies flatten the sides as you roll it up in the wax paper.
Chill in the fridge until firm, at least 1 hour. (I took a reading break.)
Preheat oven to 325 degrees. Remove the wax paper from the dough and slice the log into 1/4 inch thick slices. Lay cookies onto backing sheets (you can line the sheets with parchment paper, I forgot and they turned out fine). Bake until firm 17 to 20 minutes. Cool completely on wire racks. May be stored in an airtight container for 3 to 4 weeks.