30 March 2012

Cupcakes & Cookies in Savannah: a Lavender Shortbread Recipe


Hubby & I started the journey back home today. On our way to our established stop in Georgia, we decided to spend some time in Savannah. Dears, I've never been to Savannah before. After going to the old section of town I did not want to get back into the car to leave. It was beautiful, charming, diverse & amazing in my humble opinion. One of the other reasons Savannah was so wonderful was because of the delicious cupcakes, Lavender Cookie, & Lemon Bar we got from Back in the Day Bakery. If you ever get a chance to get to Savannah make sure to stop by. The sweets are sweet & the atmosphere is adorable. In honor of the amazing Lavender Cookie I had at the bakery (pictured above)...here is the more then scrumptious recipe my Loves (& Henri thought it was pretty darn good too).

If you've been to Savannah, what is your favorite part of the city? If you've been to the Back in the Day Bakery what it your favorite treat?

LAVENDER SHORTBREAD


makes 24 cookies

1/2 pound (2 sticks) unsalted butter, at room temperature
1 teaspoon pure vanilla extract
1/4 teaspoon fleur de sel
1 1/4 cups confectioners’ sugar
2 cups unbleached all-purpose flour
1 1/2 teaspoons dried lavender
About 1/4 cup granulated sugar for dusting
Special Equipment: Cookie stamp (optional)

Line two cookie sheets with parchment.
In the bowl of a stand mixer fitted with the paddle attachment (or in a large mixing bowl, using a handheld mixer), beat the butter, vanilla, and fleur de sel on medium speed until smooth and creamy, about 1 minute. Turn the speed down to low, add the confectioners’ sugar, and beat until light and fluffy, 1 to 2 minutes. Add the flour in thirds, beating until just incorporated. Sprinkle in the lavender and mix until just combined, being careful not to over mix.
Transfer the dough to another bowl and finish mixing by hand to make sure no bits of flour or butter are hiding on the bottom of the bowl and the dough is thoroughly mixed. The lavender should be evenly distributed throughout the dough.
Use a small ice cream scoop to form the cookies, about 1 rounded tablespoon each, and place on the prepared cookie sheets, leaving 1 inch between the cookies to allow for spreading.
Flatten each cookie with a cookie stamp dusted with granulated sugar, or gently flatten each cookie with the palm of your hand and then dust the tops with sugar. Refrigerate for at least 30 minutes, or up to 3 hours, before baking.
Position a rack in the lower third of the oven and preheat the oven to 350°F.
Bake the cookies, one sheet at a time, for 8 to 10 minutes, rotating the pan halfway through the baking time, until the edges are lightly golden. Let cool completely on a wire rack. Store in an airtight container for up to 3 days at room temperature.

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