I have been slightly obsessed with lavender recently, especially when paired with fruit. So one night as I was brainstorming and researching recipes, I had the idea to turn my strawberry shortcake cookies into lavender cookies. I wasn't really sure how they would turn out - there is a delicate balance between not being able to even detect the lavender in a dish and the whole thing tasting like soap. Personally, I think I struck a great balance here, with 3/4 teaspoon of lavender in the dough, and 1/4 of a teaspoon sprinkled over the cookies before they're baked.
My only issue with this recipe was that blueberries don't give off as much moisture as strawberries, but that was easily remedied by adding a little more cream to the dough.
These cookies were light and sweet, with just the perfect amount of lavender in the background. After the first cookie, I decided I needed to taste another...just to form an opinion of course... and the next thing I knew, I had eaten four!
Blueberry-Lavender Shortcake Cookies
adapted from Strawberry Shortcake Cookies, originally from Martha Stewart
makes about 3 dozen cookies
- 12 ounces blueberries (about 2 cups)
- 1-2 teaspoons freshly squeezed lemon juice
- 1/2 teaspoon lemon zest
- 1/2 cup plus 2 Tablespoons granulated sugar
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon kosher salt
- 1 teaspoon dried lavender, divided
- 3 ounces (6 Tablespoons) cold, unsalted butter, cut into small pieces
- 2/3 cup heavy cream, plus more as needed
- coarse sugar, for sprinkling
Combine the blueberries, lemon juice, and 2 Tablespoons of granulated sugar in a medium bowl. Set aside.
Whisk together the flour, remaining sugar, baking powder, 3/4 teaspoon of the lavender and salt in a large bowl. Using a pastry cutter, cut in the butter to the flour mixture until coarse crumbs are formed. You can also use your fingers. Stir in the heavy cream until the dough starts to come together, then gently fold in strawberries. Add more heavy cream if the dough is still crumbly and doesn't come together, 1 Tablespoon at a time.
Using a 1-1/2 inch cookie scoop, drop dough onto cookie sheets, evenly spaced apart. Sprinkle with coarse sugar and the remaining lavender. Bake for 22-27 minutes, or until cookies are golden brown. Transfer to a wire rack to cool completely. The cookies are best eaten the same day.