These golden Honey-Lavender Shortbread cookies with strawberry preserves—flavored with vanilla, honey, lavender, and cardamom—sandwich a layer of strawberry jam.
Honey-Lavender Shortbread with Strawberry Preserves
Makes approximately 2 dozen sandwich cookies
- 2 cups unsalted butter
- ½ cup confectioners’ sugar
- ½ vanilla bean, split lengthwise and scraped, seeds reserved
- ⅔ cup honey
- 2 teaspoons vanilla extract
- 5 cups all-purpose flour
- 3 tablespoons chopped fresh culinary lavender
- 2 tablespoons dried culinary lavender
- 2 teaspoons ground cardamom
- 1 teaspoon salt
- 4 tablespoons coarse sparkling sugar
- 1 cup strawberry preserves
- In a large bowl and using a mixer at medium speed, beat butter, confectioners’ sugar, reserved vanilla-bean seeds, honey, and vanilla extract until creamy.
- In a separate large bowl, whisk together flour, fresh lavender, dried lavender, cardamom, and salt.
- Reduce mixer speed to low, and gradually add flour mixture to butter mixture, beating until combined.
- Remove dough from bowl, and wrap in plastic wrap. Refrigerate for 2 hours or overnight.
- Preheat oven to 350˚. Line several baking sheets with parchment paper and set aside.
- On a lightly floured surface, roll dough to a ¼-inch thickness. Using a 2¼-inch heart-shaped cutter, cut as many cookies as possible, rerolling scraps until all dough is used. Place cookies on prepared baking sheets. Using a 1-inch heart-shaped cutter, remove centers from half of cookies; sprinkle resulting cutout cookies evenly with sparkling sugar.
- Bake for 10 to 12 minutes, or until edges of cookies are slightly browned. Let cool on baking sheets for 5 minutes, and transfer to wire racks to let cool completely.
- Spread heart cookies with approximately 2 teaspoons each strawberry preserves, and sandwich with cutout heart cookies. Sandwich cookies can be stored, at room temperature, in an airtight container for up to 1 week.
For more enticing delights, see “Blissful Berry Confections” on page 31 in the January/February 2015 issue.