Is it really spring? I do see flowers sprouting out of the two O’s in the Google logo to mark the vernal equinox. Somehow I feel the need to mark the occasion even if I am still wearing my winter jacket when I go outside. I’ve been thinking about cookies a lot lately and trying to perfect my recipes, and I was reminded of a lavender shortbread that I made several years back. On a trip to my favorite spice store, Kaluystan’s, a few weeks ago, I picked up a big bag of dried lavender in anticipation of such an occasion.
In moderation, lavender provides a delicate floral flavor to just about anything, especially desserts. But be careful – use too much and you might feel as if you are eating soap. The best way to incorporate the flavor is just to grind a small amount of dried lavender (fresh is far too overpowering and bitter) into whatever sugar or flour you’re using for your recipe. My cookies turned out just right the first time with no additional testing, saving me both precious time and butter. We like them so much that they may just be one of our regular offerings once this business gets off the ground.