Buttery Lavender Cookies

My sister and I went to visit our aunt and uncle in Ottawa a few weeks ago, so I went on a little adventure to bring them a nice hostess gift. My father’s side of the family enjoys good food, so I was looking to bring them a few tasty treats. One of the things I ended up giving them was a small package of lavender shortbread cookies. We had them with tea during our stay and they were fantastic — buttery, sweet, and floral.

Of course, when I find a recipe that I like, you can bet that I’m going to try to recreate it in my own kitchen. I approached these cookies in similar fashion to the way I make my tea-infused shortbread cookies (see recipes here and here). That is, I “steeped” the lavender in the melted butter before incorporating the rest of the dough ingredients. I wanted to make sure the lavender flavour would come out through the cookie base, which is akin to a sugar cookie.

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Tea Infused Shortbread

As you may or may not know, I work at a wonderful tea store (DAVIDsTEA) and am a bit of a tea fanatic. One of my coworkers has a blog where she cooks with tea, and if you are ever looking for a cool new recipe I would highly recommend you check it out. It is aptly named “Cooking With Tea.”

I found this recipe on her blog and simply had to make my own batch! I absolutely love, and I mean L-O-V-E, Quangzhou Milk Oolong and couldn’t wait to put it in some cookies. (The oolong from my own tin of Milk Oolong is pictured in the banner above this recipe!) Although I didn’t add the rosemary and lemon as my coworker did, I still loved my version… they are so rich and have a wonderful creamy aftertaste from the tea.

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