Two grain-free “shortbread” cookies: rosemary and lavender

It’s like picking a favorite child. The woodsy, savory flavor of the rosemary cookie pairs so well with this buttery recipe, but the lavender is so fresh, subtle, and unique. I make two batches: one of each, so I can alternate flavors as I eat them.  I adapted this recipe from the Nourish Blog for the lavender cookies. Lavender is my absolute favorite, and a good friend gave me a gift of culinary lavender for my birthday this summer, so I had to make a grain-free version of these cookies that I made with her back when I was wheat-eater.  Baked goods are a rare treat for me, and these most certainly top my list of favorites.

Paleo Lavender Shortbread Cookies

Prep time: 10 min  Total time: 1 hr 30 min Makes: 18 cookies

1/2 cup (120 g) unsalted butter, softened

2-3 tbs (45 mL) honey, maple syrup, or other natural sweetener

4 tsp (20 mL) culinary lavender, minced

2 cups (240 g) almond flour

½ tsp (2.5 mL) sea salt

First, cream your butter and sweetener together. Next, combine your (3)  dry ingredients and add them to the creamed mixture. Mix until thoroughly incorporated. The next step is of utmost importance. Roll your dough into a 10 inch cylinder, using cling wrap. Make it as even as possible so that you can slice cookies from it once it has hardened. Refrigerate (or even freeze) the dough for 1 hour (freezer) 2+ (refrigerator). Once your cookies have chilled, preheat your oven to 325 Degrees. Remove cookie cylinder from plastic wrap before cutting, and slice into 16-18 cookies. Place them on a baking sheet for 15-20 minutes (until edges are brown). Remove, let cool, and enjoy!

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