In my quaint little kitchen, where the scent of freshly baked goods dances in the air, I often find myself reminiscing about summer afternoons spent in my grandmother’s garden. The lavender blooms would sway gently in the breeze, while the bees busily buzzed about, collecting nectar. Inspired by those enchanting moments, I decided to create a twist on the classic shortbread—a cookie that embodies the essence of those sun-kissed days. This Lavender Honey Shortbread with Pistachios is delicate, fragrant, and irresistibly delicious. Perfect for tea time or as a lovely gift, these cookies will transport you to a serene garden filled with the sweet aroma of lavender.
Ingredients
1 cup unsalted butter, softened
½ cup powdered sugar
2 tablespoons honey
2 cups all-purpose flour
1 teaspoon culinary lavender, finely chopped
¼ teaspoon salt
½ cup pistachios, chopped (for topping)
Instructions
Begin by preheating your oven to 350°F (175°C). Line a baking sheet with parchment paper, allowing for an easy release of your cookies.
In a mixing bowl, beat the softened butter and powdered sugar together until the mixture is light and fluffy. This process infuses air into the butter, creating that melt-in-your-mouth texture we adore in shortbread.
Add the honey and the finely chopped culinary lavender to the butter mixture, mixing well to combine the flavors. The honey not only adds sweetness but also a lovely floral note that pairs beautifully with the lavender.
In a separate bowl, whisk together the all-purpose flour and salt. Gradually add this dry mixture to the butter mixture, stirring until just combined. Be careful not to overmix, as this can lead to tough cookies.
Once the dough comes together, it will be slightly crumbly but should hold its shape when pressed. Turn the dough out onto a lightly floured surface and shape it into a log about 2 inches in diameter. Wrap it in plastic wrap and refrigerate for at least 30 minutes to firm up.
After chilling, remove the dough from the refrigerator and slice it into rounds about ½ inch thick. Place the rounds onto the prepared baking sheet, ensuring they have a little space between them to allow for spreading.
Before baking, sprinkle the tops of each cookie with chopped pistachios, pressing them gently into the dough to secure. This adds a delightful crunch and a pop of color to your shortbread.
Bake in the preheated oven for 15-18 minutes, or until the edges are lightly golden. The center will remain soft, but don’t worry; they will firm up as they cool.
Once baked, remove the cookies from the oven and allow them to cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely. The aroma of lavender and honey will fill your kitchen, making it hard to resist sneaking a taste.
These Lavender Honey Shortbread cookies are a delightful treat that combines the sweetness of honey, the floral notes of lavender, and the crunch of pistachios. Serve them at your next gathering or package them up for a thoughtful gift. They are sure to leave a lasting impression, just like those beautiful summer days in my grandmother’s garden.