Vegan Lavender Shortbread Recipe featuring Glendarragh Farm Lavender

Hello Healthy Ones!

This post will be a bit of a departure for me. Mostly pictorial and **Danger Danger** featuring a delicious but not-necessarily-healthy, Vegan (or Not) recipe! Recently I visited a Lavender Farm located very  near our Appleton, Maine cottage. I think you know I  love lavender and all of its adaptogenic properties. This time around, all I could think about were culinary uses for Lavender. Hailing from the mint family, lavender is in good company for culinary purposes, think basil, oregano, thyme, rosemary... all from the way from traditional mint to bee balm. The list goes on and on for variety of uses in the kitchen too!

The Barn is filled with fresh cut lavender, hanging to dry!

Finally made it to Open Farm Days at Glendarragh! 

My head, perhaps a bit clouded because of all the lavender wafting in the beautiful Summer's Day air, was stuck on making (and eating) Lavender Shortbread and because I also love chocolate, Lavender Truffles. 

Neither of these are healthy treats and should not be consumed on a regular basis, but I knew I had company coming for a visit and that they would really appreciate a little taste of local Maine without my usual cardboard facade. My treats tend to be healthy, made from whole wheat or gluten free, low or no sugar, etc. and every once in a while,  my old chef habits win out for a fat pill. Something loaded with debauchery! Well you will find those recipes below!

Here are a couple of videos I took while at the Glendarragh Farm.

                                         

L

LAVENDER SHORTBREAD COOKIES
with Lemon Glaze

Ingredients:

COOKIES
3/4 c. wheat flour
1/4 c. rice or corn flour
1/4 c. sugar (try using powdered sugar)
1/2 c. vegan butter such as Earth Balance (or use real butter)

GLAZE
1/4 c. powdered sugar
1 - 2 t. fresh lemon juice
1 t. fresh culinary lavender, coarsely ground
optional: a little vanilla extract, a bit of crystal ginger, some lemon zest...

Method:
Preheat your oven to 325 and line a baking tray with parchment paper.
Cream  butter and sugar with an electric mixer or in a food processor until fluffy.
Add in the flour and mix until the dough just comes together.
Turn the dough out onto a counter dusted with powdered sugar and gently roll the dough into a long two by two inch log.
Wrap the log of cookie dough in plastic wrap and allow to firm up in the fridge for 30 minutes.
Once the dough is firm slice the cookies into 3/4 inch thick rounds. Place each round on your baking trey and bake for 8 - 10 minutes or until just golden.
Mix the lemon juice with the powdered sugar until smooth.
Allow to cool and top with lemon glaze if desired.
Once cool the cookies can be stored in an air tight container for up to 3 days.

Recipe Notes:
Feel free to use ginger, lemon zest, almonds and almond extract... shortbread is great with any number of flavors, either together or alone.