This was a little more effort than I usually go through for a batch of cookies but I was curious and wanted to experiment. Luckily they turned out well. The Lavender Scented “Butter” can be made up in advance since it takes about an hour for it to set up and it could also be used on other things, like scones. (I used vegan margarine as I do in most recipes calling for butter but you can certainly make lavender scented butter if you’re not sensitive to dairy).
Lavender Scented Butter
3/4 cups plus 1 tsp butter or vegan margarine
1 1/2 Tbs culinary grade lavender buds, ground w/ mortar & pestle or spice blender
Melt butter in either a saucepan on the stove or in the microwave. Add lavender. Let sit on the counter for 15-20 minutes until it’s cool but not set up. Strain it through cheese cloth or a fine mesh strainer into a mixing bowl. Toss out lavender and put bowl of butter in the refrigerator to set up (about 30-45 minutes). Stir well before using (the lavender essence separated once it was chilled).
Variation: Lemon Rosemary butter. Add 2 Tbs fresh rosemary and zest of two lemons plus 3 Tbs lemon juice to melted butter.
Lavender Scented Shortbread Cookies
3/4 cup lavender scented butter or margarine
1/2 tsp vanilla
1/2 cup powdered sugar
1/2 cup tapioca flour
1 cup brown rice flour
The lavender butter should be cold but soft, add vanilla and stir well. Add the rest of the ingredients. The dough will be crumbly and difficult to work with; this is normal. Cover dough and chill for at least an hour. Form it into 1 inch balls. Flatten them slightly and put on a parchment paper covered cookie sheet. Bake for 20-25 minutes in a 300* oven until bottoms and edges are light brown. Let cool before serving.
Makes about 16 cookies.