Lavender Shortbread Wreath Cookies
With a long weekend on the horizon, we're planning to head into the kitchen and bake these gorgeous shortbread cookies, courtesy of a recipe from our Styer's Pastry Chef, Kara W. Starting with a lavender-flavored shortbread base, these lovely sweets are topped with a simple glaze and your choice of jewel-toned dried fruits or bright, edible blooms. Kara says, "When making these cookies, I'm inspired by the natural color schemes I see around me. Not every cookie is perfect, which is a reflection of my urban baking style. I love to just go with the flow, do a little here and there, and figure out what works." She adds, "Before you make the icing, dice all your toppings. Once it's ready, dip the cookies and decorate them right away so the icing won't dry out and the toppings will stay in place." Read on for her recipe to bake your own batch!
Lavender Wreath Shortbread Cookies
Yields about 20 small cookies
1 cup + 6 tablespoons of softened, unsalted butter
3/4 cup granulated sugar
1 teaspoon dried lavender
1 1/2 teaspoons kosher salt
2 1/2 cups + 1/3 cup all-purpose flour
Pre-heat oven to 350°F. Combine all-purpose flour & salt in a bowl. In a mixer, using the paddle attachment, beat butter, sugar, and lavender on medium speed until very pale and fluffy (about 5 minutes). Mix in dry ingredients on low until fully combined and dough forms. Cover bowl in plastic wrap and chill for about 2 hours in refrigerator. Roll out dough and use any cutter to shape cookies. Bake at 350°F for 10-15 minutes, rotating the baking sheet halfway through. Bake until edges are golden brown. Let cool before icing.
Glaze Icing + Toppings
Edible flower petals
Zest of a lemon, lime, or orange
Start with 1 cup powdered sugar and slowly stir in milk with a spatula until a moist, thick consistency is achieved. Combine ingredients thoroughly. Additional sugar can be added if icing becomes runny. If too thick, add more milk. Dip cookies face down in icing, then decorate with bite-sized segments of dried fruit, citrus zest, and edible flower petals.
Want to see more from Kara and the Garden Café? Visit OpenTable to make a reservation.
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