I made Lavender Shortbread Cookies yesterday and the house smelled heavenly (if you love lavender). I sprinkled some of the cookies with the lavender infused sugar that I made a week ago. I’m on a lavender jag–and think I’m ready for more lavender lemonade.
Later today, I’ll make icing with confectioner’s sugar to drizzle over some of the cookies. I’m considering lemon juice instead of water. The rest of the shortbread I’ll freeze for an upcoming special event and I plan to share some today with a few friends who feel as I do about lavender.
Four teaspoons of lavender, half cup of sugar and two cups of flour is all you need. I sifted through many recipes on Pinterest but I liked the simplicity of this Lavender Shortbread Cookies recipe.
Kevin’s photos are gorgeous and step-by-step instructions include tips I didn’t see in other recipes. I rolled the dough to one-quarter inch for more cookies, a little crunch and fewer calories. I must admit to eating the dough scraps since there are no eggs in the recipe.
Recently planted arugula in a pot is at the micro green stage and soon will be baby arugula. Check back mid-week for a post on growing arugula in containers.
There must be several hundred Hallock tomatoes on the sprawling plant in my parkway. A native plant garden was delayed so tomatoes showed up. I’ve invited the neighbors to help themselves. The Hallock is uniformly small in size but big on flavor.
The zinnias also appeared in the parkway and survive on mostly dew and fog. The alstromerias harmonize nicely with the zinnias and I almost always have feverfew somewhere in the yard.
It’s summer so check what other gardeners are harvesting at Harvest Monday hosted by Our Happy Acres.