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Lavender Shortbread Cookies {vegan, gluten-free}

April 12, 2017

 

I have this thing for lavender, always have.  The smell reminds me of summer and sun and warm days.  If you run your hand through the bushes as you pass, the smell follows you, as if you are beckoning it to come along.  I love it in bunches in a vase, in pies and in little pillows tucked into drawers.  Lavender represents refinement, elegance and grace.  I was trying to come up with a recipe for a cookie version of a London Fog using lavender earl grey tea when I made these but these little buttery jewels are what I came up with instead.  Sometimes the universe does that, gives you what you need rather than what you want.  Turns out they are perfect to celebrate spring and wonderful with a cup of tea.  I'm not saying these cookies will make everyone forget about the easter bunny but they will certainly make you popular if you share.  Let me know how it turns out if you make them and tag a picture at #theverdantplate on Instagram. Enjoy!

 

Lavender Shortbread Cookies

 

Ingredients:

 

 

1/2 cup non-dairy butter, softened

1/4 cup vegetable shortening, softened

1/2 cup sugar

1 teaspoon vanilla

1/2 teaspoon orange

1/4 cup lavender earl grey tea, brewed

1/2 tablespoon lavender earl grey tea, finely ground into a powder

1 1/2 cups gluten-free all purpose flour (such as Bob's Red Mill)

1 tablespoon tapioca starch

1/2 teaspoon baking powder

1/4 teaspoon salt

1/2 cup powdered sugar

1 tablespoon almond milk

1/2 teaspoon vanilla

lavender buds, garnish

 

Directions:

 

- Cream butter and shortening.  Beat in sugar until light and fluffy.  Add vanilla, orange and brewed tea.  (it will look like a hot mess at this point but don't fret, it will come together in a moment)  Sift in flour, starch, baking powder, ground tea and salt.  Mix until a soft dough forms.

- Roll dough into a log shape using parchment paper.  Flatten the sides to make a square.  Refrigerate 3 hours.

- Preheat oven to 350F.  Slice dough 1/4 inch thick and bake on parchment 20 minutes or until lightly golden and firm to the touch.  Let cool 10 minutes then transfer to a wire rack.

- Make the glaze by combining the powdered sugar, almond milk and vanilla.  Frost cooled cookies and garnish with lavender buds.  Makes two dozen cookies.

 

Note:  I used Earth Balance butter and shortening but any vegan butter or shortening will work in this recipe.

 

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Welcome to The Verdant Plate. The intersection of plant-based cuisine, cocktails and culture.  Glad you're here.  Enjoy!

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