Shortbread. Easier to make than chocolate chip cookies. And twice as cute.
My friends, I am going to be honest here, I am not the greatest baker. (Just ask my nephew and the poor souls that choked down my chocolate lemon cake I made from scratch. It looked dry and tasted like chalky cardboard that made your face pucker…now tell me that doesn’t sound delicious)
Typically, I am a follow the back of the package kinda gal. Chocolate Chip Cookies, Pumpkin Bars, Vanilla Cupcakes, Blueberry Muffins, etc. All of these and more can be purchased, all packaged up with minimal additional ingredients and simple 3-step directions. Easy! When it comes to baking, I LIKE EASY. That being said, I wanted something that I could at least say that I was marginally good at and could bring to occasions where people would actually eat it and not just take a bite and leave it for the pet to find. Believe me, it has happened. I had the perfect occasion, a friend’s art exhibit. So, to test this dream out, I began (and ended, lucky me…and lucky you) with a shortbread cookie.
I made a lemon-lavender shortbread cookie. As you may have read in a previous post, found here, it was for a friend of mine for her art show this past summer (2018). After several (an embarrassing amount) of attempts to perfect these little floral nuggets, I have come to the conclusion that this is for now a recipe that I am proud of and not embarrassed to bring to gatherings. I even use a flower cookie cutter…Shut up! Yes, I do. I use premium butter, lemon zest, lemon oil, lemon juice, candied lemon and of course, organic edible lavender and lavender oil. Top them with a few of the beautiful blue dried flowers and some demera sugar and voila! I am telling you, they are hard to stop eating. Ask my boyfriend. His “taste testing” is getting out of hand. Find the RECIPE HERE
See you soon! Be well, be happy. ‘Tis the season.
“Whatever it is you are searching for, I hope you can eat it.” -Jessica Tijerina