Lavender Shortbread Cookies

This past week I’ve had some time on my hands to try new things (thank you Pinterest). I’ve discovered I love brussel sprouts (particularly with pancetta and/or sriracha and honey sauce)! Also new this week was a peach pie crumble. Both of those new recipes were SO DELICIOUS, but my favorite one was probably the lavender shortbread cookies. Maybe I loved it so much because it has chocolate, or maybe because I was baking them for an “Anne of Green Gables” night with the girls, but whatever the reason it’s my new go to lavender recipe.

Lavender is SO easy to cook/bake with. I’ve been obsessed with it for some time, and luckily enough live right next to an organic lavender farm. BUT the lavender I used in these cookies come from Provence, France- I have some pretty sweet friends. ❤

The recipe is pretty easy and from Forgiving Martha. The only difficult thing about the recipe is it doesn’t say where to put in the lavender. I put it in with my dry ingredients. I also ran the lavender through the food processor first (I’m not a huge fan of eating whole lavender chunks, but this is just a personal preference step). Another thing I changed was the type of chocolate I used. I did half semi-sweet, and half dark-chocolate and melted those chocolates together to receive a little bit more of a bitter chocolate taste that I think pairs nicely with the lavender. 🙂

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I don’t have a double boiler (or microwave) to melt the chocolate, so I used an egg poacher in simmering water.
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My chocolate dipping skills could use some improvement.
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I think I made about 50 two-bite cookies with this recipe.
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I always leave a few cookies w/o chocolate for those people who, for some unknowable reason, don’t like chocolate.

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