Chamomile & French Lavender Shortbread Cookies with Honey Glaze
 
Prep Time
Cook Time
Total Time
 
The floral aromas of chamomile and lavender perfume these buttery cookies, making them the perfect last bite of the night.
Author:
Makes: 20
Ingredients
For the cookies
  • 33 teaspoons dried chamomile blossoms
  • 3 teaspoons dried French lavender
  • 1 lb butter*
  • ⅔ cup cane sugar
  • 2⅓ cups all-purpose flour
  • 1 teaspoon vanilla extract
  • ¼ teaspoon salt
For the glaze
  • ½ cup powdered sugar
  • 1 tablespoon milk
  • 3 tablespoons honey
Instructions
For the cookies
  1. In a medium saucepan, melt the butter over medium heat. When it's just liquid, turn the heat off and spoon in the chamomile and lavender. Stir the mixture so that the chamomile and lavender are immersed in the butter. Let the tea steep in the butter until the mixture comes to room temperature, about 20 minutes.
  2. Strain the butter mixture into a large measuring cup over a very fine mesh strainer (you don't want any tea leaves in the butter!) Use a spoon or spatula to press butter out of the tea leaves until you have 1 cup of strained melted butter. Cover the measuring cup with plastic wrap and refrigerate for 20-30 minutes, or until the butter resets (but is still soft, like the consistency of room temperature butter).
  3. When the butter has re-solidified, cream it together with the sugar in the bowl of a stand mixer fitted with the paddle attachment on medium speed until light and fluffy, about 5 minutes.
  4. In a large bowl, whisk together the flour and salt.
  5. Turn the mixer speed to low and add the vanilla. Then slowly add the dry ingredients, about ⅓ at a time. Mix until it's all incorporated.
  6. Turn the dough out onto a floured surface and shape it into a disc. Cover with plastic wrap and refrigerate for 30 minutes.
  7. Preheat the oven to 350 degrees F and line a baking sheet with parchment paper.
  8. When the dough has chilled, uncover it and place it on a lightly floured surface. Dust your rolling pin in flour and roll the dough out to a ½-inch thick sheet. Lightly dust your cookie cutter with flour and cut as many cookies as you can. Place them on the prepared baking sheet at least 1 inch apart.
  9. Bake for 20-25 minutes or until the edges are slightly browned. Remove the baking sheet to a cooling rack. Let the cookies cool on the baking sheet for about 2 minutes, then transfer them to the rack to finish cooling.
For the glaze
  1. While the cookies are cooling, whisk together the powdered sugar and honey. Add milk, 1 tablespoon at a time, to reach your desired consistency. Drizzle over cooled cookies and serve.
Notes
*Because tea leaves will absorb some of the butter, you want to start out with more butter than you need. Chamomile blossoms in particular absorb a lot of butter, so you'll only end up with about half of what you started with!
Nutrition Information
Calories: 5298 Fat: 371g Saturated fat: 234g Unsaturated fat: 111g Trans fat: 15g Carbohydrates: 471g Sugar: 247g Sodium: 661mg Fiber: 8g Protein: 35g Cholesterol: 976mg
Recipe by PurposeFull Life at https://www.lifepurposefull.com/chamomile-french-lavender-shortbread-cookies/