Loving the Lavender

My sister just had her 40^th birthday.  For the past year I have heard about these wonderful lavender shortbread cookies a friend gave her.  I got a hold of the friend’s recipe and decided to whip up a batch.  Upon receiving the recipe I decided it could be improved with a few adjustments. They were a hit with my sister and her friends.

You can use lavender from your own garden (make sure it has not been sprayed with pesticides) or we have a great place right here in Reno.  It has lavender in all forms for all ranges of applications; culinary, oils, bath products along with practical and just for fun gifts.  Lavender Ridge is located @ 7450 W 4^th street Reno, NV 89523, 775-747-3222 web: www.lavenderridgereno.com email: info@lavenderridgereno.com

Once you have the lavender you’ll want to start to play; lavender salt, lavender sugar, mustard and lavender crusted lamb. The possibilities are endless, the salt and sugar make excellent gifts.

Lavender Shortbread

Ingredients:

2 ¼ C butter (soft)                           

2 tsp finely grated lemon zest

1 C white sugar                                    
3 ¾ C AP flour

1/3 C sifted confectioners’ sugar         
¾ C cornstarch

3 T chopped lavender buds          

¼ tsp salt

1 T chopped fresh mint

1)   In a medium bowl cream butter and sugars till fluffy.  Mix in lavender, mint and lemon zest.  Combine remaining ingredients then mix into batter until well blended.  Dough will be sticky, divide into three balls then flatten each to about an inch thick, wrap in plastic and refrigerate until firm, about one hour.

2)   Preheat oven to 325° F (165° C) On a lightly floured surface, roll the dough out to ¼ inch thickness.  Cut into shapes (rounds, decorative any you choose) you can use a cookie stamp if you like.  Place on a parchment lined cookie sheet.

3)   Bake for 16 to 20 minutes, just until cookie begins to brown at the edge.  Cool for a few minutes on cookie sheet then transfer to wire rack to cool completely.  These cookies freeze great

Lavender Salt - great on meats, fish, poultry

1 C kosher salt

1 heaping T dried lavender buds (or more if you wish)

Mix together store in an airtight container, let sit for at least 48 hours – lasts for months as long as it stays dry

Lavender Sugar – baked goods for an extra special touch, fresh fruit, tea

1C sugar

2 heaping T dried lavender buds

Mix together store in an airtight container, let sit for at least 48 hours – lasts for months as long as it stays dry

Lavender Mustard Crusted Lamb

Serves 2 – 3

8 to 10 oz lamb loin

¾ C Dijon mustard

1 heaping Tbls lavender

2 T honey

Brown off lamb loin in sauté pan with a small amount of oil, set aside.

Mix mustard, lavender and honey together, spread on lamb loin and refrigerate for minimum 4 hours, overnight ideal. Cook in hot oven 425° till crust is brown and cracked, to your desired temperature.  Remove from oven cover loosely with aluminum foil let rest for 8 to 10 minutes before slicing.