Lavender and Cardamom

Shortbread Cookies

2 sticks of unsalted butter (or one brick of Plugera) softened

¾ cup granulated sugar

1 egg yolk

1 Tbsp lemon juice

1 Tbsp lemon zest (you can adjust this measurement to suit your taste)

1 ½ cups all purpose flour

½ cup cornstarch

2 Tbsp lavender (again, can be adjusted to suit taste)

3-4 cardamom pods, smashed with hulls removed or 2 tsp powdered cardamom

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It is important that your butter is softened, not melted. Melted butter will dissolve the sugar

and it makes for a harder cookie.

Combine flour and cornstarch and set aside.

Using a stand or hand mixer, cream together the butter and sugar. Add the egg, lemon juice,

and lemon zest and mix.

Place your cardamom pods in a plastic bag and smash (I used the bottom of a measuring cup). The

pods will break open and release seeds. I chose to pulverize the seeds as well so the flavor spread

throughout the dough better. I prefer the pods over powdered because as you break them, the pods

release an oil and it really kicks up the flavor.

Add the lavender and cardamom to you creamed mix and combine. Remove the bowl from the mixer (if

using). Grab your flour mixture and dump it to the creamed mix. Combine by hand stirring, I found a

good way to mix is to kind of squish the mixture between the spoon and bowl. The dough will appear a

little dry, that’s ok.

To make round cookies, grab a large piece of parchment paper (wax paper works too, just clip your

edges before you put it in the fridge). Roll the dough into a log. The circumference of your log will

determine the size of your cookie, mine is about 3”. Twist the ends of you paper tight and place in the

fridge.

To make shaped cookies, form your dough into a ball, cover and place in the fridge. You will roll the

dough out after it has chilled.

Leave dough to chill for at least one hour. Up to one day.

When your ready to bake, preheat you oven to 300 degrees and line a baking sheet with parchment

paper (wax paper will NOT work here). If you chose the log form, unwrap and slice ½ inch sections. If

you chose to make shaped cookies, roll the dough to ½ inch thickness.

Place you cookies on the baking sheet and bake on the middle rack for 20 minutes. You may need to

add a few minutes depending on your oven. When the cookies are fully done the edges are a light

golden brown and the center looks a little undercooked. As the cookies cool, the center will firm up.

cookies continued...