Lavender Vanilla Shortbread

Lavender and Vanilla Shortbread

Lavender and Vanilla Shortbread

I really enjoy cooking with lavender. It goes well in savory dishes, but also in desserts and sweets. Seemed only natural to add some lavender to shortbread. It is one of my go-to recipes. This time I added some vanilla sugar, too. The combination of lavender and vanilla is one of my favorites. The slightly spicy flavor of the lavender blossoms pairs well with the sweeter, sort of floral flavor of the vanilla. If you don’t have vanilla sugar (directions follow), you can add 2 teaspoons of vanilla to the dough.

Lavender and Vanilla Shortbread

 1 c. vanilla sugar, plus extra for sprinkling*

2 c. butter

4 c. flour

2-3 T. lavender blossoms

 

Cream together the one-cup of sugar and butter. Stir in the flour and lavender blossoms. Press mixture in to a greased 9×13 inch-baking dish. Cut or score into small squares, or on the diagonal for diamond shapes. Sprinkle with extra sugar and bake in a preheated 300-degree oven for 50-55 minutes or until lightly browned around the edges. Re-cut the squares as soon as you remove the shortbread from the oven. Cool before removing from pan. Make about 100 small squares.

 

* If you don’t have vanilla sugar just use granulated sugar and add 2 teaspoons of vanilla extract to the dough.

 

Making Vanilla Sugar

Some specialty stores sell vanilla sugar and it is expensive. I find it easy to just make my own. Vanilla sugar can be used in baking or to top desserts, in tea, and other drinks. I love to sprinkle vanilla sugar on sugar cookies and on muffins, too.

I buy vanilla beans by the pound online and use them in cooking and to make my own vanilla extract.

To make vanilla sugar just cut vanilla beans in half lengthwise and then into 1 inch pieces. Place granulated sugar in a jar and add the vanilla beans. Cover jar and shake once in awhile. The sugar is fragrant in about a week but will get stronger the longer it sits. I use one vanilla bean per cup of sugar. You can add more sugar to the jar as you use it. The beans will continue to flavor new sugar added to the jar for some time.