Lavender & Vanilla Bean Shortbread Cookies

A delicious vegan recipe!

Linda & Alex at www.veganosity.com

A delicate, flavorful, shortbread cookie, made with lavender flower seeds

and Madagascar vanilla bean.

Prep: 20 mins

Cook: 14 mins

Total: 34 mins

Ingredients

• 2 cups of all-purpose flour
• 1 teaspoon of finely ground sea salt
• 2 sticks or 16 tablespoons of vegan butter – room temperature (I use Earth Balance soy free buttery sticks)
• 1/2 cup of coconut palm sugar or vegan sugar
• 1 Madagascar vanilla bean or 1 teaspoon of pure vanilla extract – split the bean in half and scrape the seeds from the bean
• 1 tablespoon of English lavender flower seeds – crush the seeds between your fingers as you put them in the dough
• 1 package of edible pansies – stems removed and washed and gently patted dry
• 3 tablespoons of olive oil 

Instructions

1. In a medium bowl whisk the flour and salt until combined. Set aside.
2. In a large mixing bowl mix the butter and sugar on medium-high speed until light and fluffy. Add the vanilla bean or extract until well blended. Slowly add the flour until just combined. Add the lavender seeds (crush between your fingers as you add them to the bowl) and blend until they’re evenly distributed throughout the dough.
3. Roll the dough into a ball and cover with plastic wrap and refrigerate for thirty minutes.
4. Preheat the oven to 350° and line a cookie sheet with parchment paper
5. Split the dough in half. Leave half out and wrap and put the other half back in the refrigerator.
6. Spread a few tablespoons of flour on a non-stick surface and roll one of the halves of the cookie dough with a rolling pin until it’s an 1/8 of an inch thick. Cut out with a 2 inch round cookie cutter and place on a parchment paper lined cookie sheet. The first half of the dough should make approximately 12 to 16 cookies. Bake for 10 to 12 minutes or until golden brown. Place the cookie sheet on a cooling rack and let cool for a few minutes. Put a flower on the center of the cookie and gently brush with a light layer of olive oil. Put back in the oven for 1 or 2 minutes until the flower adheres to the cookie. The petals will shrink slightly.
7. Use a spatula to remove the cookies from the baking sheet and transfer to a cooling rack until they’re completely cool.
8. Repeat the process with the second half of the cookie dough.
9. Store in an air tight container for up to 5 days for optimum freshness. Freeze in an air tight container for up to one month.
10. Enjoy!