A Traditional Cookie Gets a Fresh Makeover!

The fragrant pairing of citrus and herbs is a delight to the senses in this fresh approach to the ever-popular shortbread cookie. Having just developed the recipe, I set these cookies out on a whim at our Easter potluck party to - you know - sneak in a quick focus group. I must say, they were the absolute delight I thought them to be!

Enchant your guests with your adventurous culinary spirit - serve this beautiful cookie at your next summertime soiree.

Lemon Grass & Lavender Shortbread Flowers

1 cup (2 sticks) butter, room temperature
½ cup confectioner’s sugar
1 tablespoon fresh lemon grass, peeled and finely minced*
1 tablespoon dried lavender flowers, slightly crushed
2 cups all-purpose flour
¼ teaspoon salt

Coarse sugar or Lemon Glaze, optional (recipe below)

Using a standing mixer with a paddle attachment, cream butter until fluffy, about 3 to 5 minutes. Sift confectioner’s sugar into butter and continue to beat until the mixture is pale yellow; scraping sides as needed. Add the lemon grass and lavender; blend completely.

Sift the flour and salt into the butter mixture. Mix until the dough is blended and sticks together. Remove the dough and shape into a flat ball. Wrap in waxed paper and refrigerate for one hour.

Preheat oven to 325˚F. For best results, line cookie sheets with parchment paper. Roll dough out on a floured surface to 3/8-inch thickness. Using flower-shaped cutters cut dough and carefully transfer flowers to prepared sheets. (Dip cutters in flour, as needed.) Sprinkle with coarse sugar, if desired.

Bake until the cookies are firm and light brown, about 11-12 minutes. Cool slightly on cookie sheet before transferring to wire rack. Cool completely before glazing, if desired.

*Minced lemon grass is available in your grocer's produce department; look for brands such as Gourmet Garden

Lemon Glaze

1 cup confectioner’s sugar
¼ cup heavy cream
1 tablespoon lemon juice

Place the cream in a bowl, sift sugar into bowl. Whisk until blended. Add lemon juice and whisk until mixture is smooth and creamy.

You can use fresh lavender flowers from your garden - just make sure they're free of herbicides and pesticides! Don't have a green thumb? Go to DEAN & DELUCA - The Icon of the American Epicurean Experience for dried lavender flowers and so much more!


Lemon Grass and Lavender Shortbread Flowers is another Michele Meehl original recipe!