Monday, December 9, 2013

Lavender Shortbread Cookies

These are simple and elegant cookies with a touch of lavender; perfect for teatime or as a gift.  I used an adorable little teapot shaped cookie cutter (my father thought it was a supposed to be a turkey), but despite that, they came out quite nicely.

A little chocolate accent doesn't hurt, especially to emphasize the delicate details of your cookie cutter, or just to add a touch of sweetness.  Choose any cookie cutter you'd like, or alternatively, use the rim of a glass for a perfect circle.

This is a delicate cookie; take care to let them cool on the cookie sheets before transferring the cookies to a wire rack.

Gluten-Free Vegan Lavender Shortbread Cookies


1-1/3 stick nondairy butter, such as Earth Balance soy buttery sticks (5.3 oz)
1/3 cup superfine sugar or raw cane sugar
1 tablespoon culinary lavender blossoms
2/3 cup rice flour
1 cup almond meal/flour


1.  Cream the nondairy butter and sugar together.  Add in the lavender, beating well.  MIx in the rice flour and almond flour.

2.  Once flour is mixed in, wrap in plastic wrap and chill 1-2 hours.  Roll out between lightly dusted sheets of wax paper, cut into desired shape, prick several times with the tines of a fork, and bake at 325 for 18 minutes, or until slightly puffed and firm, and just before they start to turn golden at the edges.

3.  Cool several minutes on the cookie sheet, then transfer to a wire rack.  If desired, once cookies are cooled, spread melted nondairy chocolate chips on half the cookie, and garnish with little bits of lavender.

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