Lavender Shortbread with Raspberry Icing and Hazelnuts
My sister is getting married at a beautiful lavender farm in Turlock, CA and since I'm throwing a bridal shower for her, I thought I would incorporate lavender in some of the desserts! I think the best party favor is something you can eat, which is what got me to experiment with these cookies. These are so delicious and the all the flavors mend perfectly together.
INGREDIENTS
- 3/4 lb unsalted butter, room temperature
- 1 cup granulated sugar
- 1 tbsp dried culinary lavender
- 1 tsp vanilla extract
- 3 1/4 cup all purpose flour
- 1/4 tsp salt
GLAZE
- 1/2 cup raspberries
- 4 cups icing sugar
- 1/2 tsp vanilla
TOPPING
- 1/2 cup chopped hazelnuts
INSTRUCTIONS
- Grind up the lavender in a clean coffee grinder and set aside.
- Beat together the butter and sugar with the paddle attachment on a standing mixer until fluffy. About 5 minutes. Add vanilla and chopped lavender and mix.
- In a large mixing bowl, sift together the salt and flour. With the stand mixer on low, slowly add in your flour and mix until a dough forms.
- Turn the dough out on a clean work surface and form in a round disk. Wrap with plastic wrap and refrigerate for 1 hour.
- Preheat your oven to 350 degrees F and line a baking sheet with parchment paper.
- Roll out the dough on a lightly floured work surface to about 1/4 inch thick. Cut out cookie shapes. Using a flat spatula, transfer the rounds to your parchment lined baking sheet.
- Bake for 10-12 minutes or until the sides of the cookies begin to color. Wait 5 minutes before removing the cookies from the tray and place them on a cooling rack.
- To make the glaze, push the raspberries through a sieve with a back of a spoon into a medium sized bowl. Add in vanilla and icing sugar until you reach desired consistency.
- Once your cookies have cooled completely, glaze your cookies with a spoon and top with chopped hazelnuts
