Before I tell you about these wonderful little gems, let me digress. I have this little dream of opening a bakery. It’s a fantasy really, because in reality I know I will most likely not ever do it. The realism side in me shines brightly during these visions of grandeur. I see the long hours, the upfront costs and the early morning hours. So, someone else with the will can go ahead of me and follow their dream. However, if I did open a shop that I truly believe would succeed, it would be a Sandwich Cookie Bakery Shop. Cupcakes are so seven years ago, but cookies in sandwich form are going to be popping up. I’m convinced of it. If you stroll around the blogosphere, it’s all about the “whoopie pie,” which people loosely tie with what I deem as the coveted Sandwich Cookie.
If you’re in the mood for a cupcake without the all too often top heavy frosting, then make some of these sandwich cookies I’ve made over the past year.
Tomorrow is my birthday and I thought providing another cookie recipe would be a fantastic addition to your day, especially since I haven’t added any new recipes lately. I baked for a woman’s tea this past week through Ben’s financial company, which was a nice break from motherhood and a time to have people ‘ooo’ & ‘aww’ over my food (so easy to win me over). And since it was an afternoon tea, I knew a butter shortbread cookie would be great; but, a Lemon Lavender Butter Cookie would be perfect. So now to the recipe.
Lemon Lavender Shortbread Cookie (printable recipe)
This recipe has also been used to make the Orange Cardamom Cookies & Bursting with Delight Lime Cookies . Both of those had an icing on top and these Lemon Lavender Cookies would be perfect with a honey glaze.
- 2 1/2 cups all-purpose flour
- 1 1/2 tablespoons grated lemon zest
- 1 1/2 teaspoons culinary lavender
- 1 teaspoon salt
- 2 sticks (1/2 pound) unsalted butter, softened
- 3/4 cup sugar
- 1 large egg yolk
- 2 tablespoons heavy cream
Whisk together flour, lemon zest, lavender, and salt.
Beat butter and sugar with an electric mixer until pale and fluffy, then beat in yolk and cream. At low speed, mix in flour mixture in 3 batches just until a dough forms. Put the dough on parchment paper.
Mound the dough together and roll into a log. Once you get a basic log shape, position the dough in the middle of the parchment. Then, take the parchment that’s north of the dough and cover it over the dough. Take a bench scraper and push the edge of it at the base of the parchment covered dough, trying to make a concentric log. Roll the log so the parchment covers the whole thing and twist the edges. Refrigerate for 3 hours to overnight.
Cut and bake cookies:
Preheat oven to 350°F with rack in middle.
Remove firm dough. Unroll the parchment so the dough is still sitting on top of the paper. Place on a cutting board. Cut the dough into 1/8 inch. Transfer cookies to a parchment-lined large baking sheet, arranging them 1 inch apart.
Bake until edges are golden-brown, 12-15 minutes. Cool on baking sheet 5 minutes, then slide cookies, still on parchment, onto a rack to cool completely.