Pistachio-lemon-lavender Shortbread Cookies
I adore lavender. I wear it (chapstick and lotion). I grow it (it even survives the heat). I sip it (in coffee and tea). And of course—I bake with it!
Ingredients
⅓ cup sugar
1 tsp culinary lavender buds
1 tsp finely grated lemon zest
2 Tbsp lemon juice
½ cup butter, softened
1 ¼ cups gluten-free 1 to 1 Baking Flour
¼ cup finely chopped pistachio nuts
¼ tsp salt
¼ cup finely chopped pistachio nuts
2-3 tbsp turbinado sugar
Lavender
*Tip: Be sure to sort through your lavender— even the best spice shops often leave in small, sharp stems.
Directions
*Tip: Use a small food processor to grind the pistachio nuts into small pieces.
In a bowl, beat the sugar, lavender lemon zest, lemon juice, and butter until fluffy. (I used my hand mixer with the plastic paddle attachments.)
Slowly beat in the flour, ¼ cup pistachios, and salt until a soft dough forms.
Transfer the dough to a floured board or parchment. Shape into two logs that are about 10 inches long. Spread the remaining ¼ cup chopped pistachio nuts on the board and roll the logs back and forth in the nuts to evenly cover. Wrap each log in plastic wrap and place in the refrigerator for 1 hour.
Preheat the oven to 350 F.
Cut the dough into ¼ – ½ inch thick rounds. Place on parchment lined baking sheets. Sprinkle lightly with sugar.
Bake in the middle rack for 15 minutes or until the edges are just turning golden brown. Transfer to a wire rack to cool.
Makes about 2- 4 dozen cookies. (I cut mine a bit thicker and got about 16 cookies per log.)
