Gingery Lavender Shortbread Food

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GINGER SHORTBREAD



Ginger Shortbread image

Provided by Ina Garten

Categories     dessert

Time 1h20m

Yield 20 to 24 cookies

Number Of Ingredients 6

3/4 pound (3 sticks) unsalted butter, at room temperature
1 cup sugar, plus extra for sprinkling
1 teaspoon pure vanilla extract
3 1/2 cups all-purpose flour
1 teaspoon kosher salt
3/4 cup minced crystallized ginger (not in syrup)

Steps:

  • Preheat the oven to 350 degrees F.
  • In the bowl of an electric mixer fitted with the paddle attachment, mix the butter and 1 cup of sugar on medium-low speed, just until they are combined. (Don¿t whip!) Add the vanilla and 2 teaspoons water and mix until combined. In a medium bowl, sift together the flour and salt. With the mixer on low, slowly add the flour mixture to the butter mixture and mix until the dough starts to come together. Add the ginger, then dump onto a surface generously dusted with flour and shape into a flat disk. Wrap in plastic and chill for 30 minutes.
  • Roll the dough 3/8 inch thick and cut circles with a 2 3/4-inch plain round cookie cutter. Place the cookies on an ungreased baking sheet and sprinkle with sugar. Bake for 20 to 25 minutes, until the edges start to brown.
  • Cool to room temperature and serve.

LAVENDER SHORTBREAD



Lavender Shortbread image

Lavender flowers can be used fresh or dried in cooking. The flowers have an intense flavor, so they are best used sparingly.-Taste of Home Test Kitchen, Greendale, Wisconsin

Provided by Taste of Home

Categories     Desserts

Time 1h5m

Yield about 4 dozen.

Number Of Ingredients 7

2 cups confectioners' sugar
2 tablespoons plus 2 teaspoons finely snipped dried lavender flowers, divided
1 cup butter, softened
2/3 cup sugar
2 cups all-purpose flour
1/2 cup cornstarch
1/8 teaspoon salt

Steps:

  • In a bowl, combine confectioners' sugar and 2 teaspoons lavender; cover and set aside at room temperature for 24 hours. , In a bowl, cream butter, sugar and remaining lavender. Combine flour, cornstarch and salt; add to the creamed mixture. Divide dough in half. Cover and refrigerate until easy to handle, 2 hours. , Preheat oven to 325°. On a lightly floured surface, roll out 1 portion of dough to 1/4-in. thickness. Cut into 1-1/2-in. squares. Repeat with remaining dough. , Place 1 in. apart on ungreased baking sheets. Prick with a fork several times. Bake until edges are lightly browned, 18-22 minutes. Cool for 1 minute before removing to wire racks to cool completely. Sift reserved lavender sugar; discard lavender. Sprinkle cookies with the sugar. Store in airtight containers.

Nutrition Facts : Calories 175 calories, Fat 8g fat (5g saturated fat), Cholesterol 20mg cholesterol, Sodium 90mg sodium, Carbohydrate 26g carbohydrate (15g sugars, Fiber 0 fiber), Protein 1g protein.

LAVENDER SHORTBREAD COOKIES



Lavender Shortbread Cookies image

A buttery lavender-flavored dough that can be made into round shapes using a biscuit cutter, or various shapes using cookie cutters. You can also roll the dough into a log, chill, and then slice and bake.

Provided by Maryeileen Corcoran

Categories     Desserts     Cookies     Butter Cookie Recipes     Shortbread Cookie Recipes

Time 1h40m

Yield 24

Number Of Ingredients 9

1 ½ cups butter, softened
⅔ cup white sugar
¼ cup sifted confectioners' sugar
2 tablespoons finely chopped fresh lavender
1 tablespoon chopped fresh mint leaves
1 teaspoon grated lemon zest
2 ½ cups all-purpose flour
½ cup cornstarch
¼ teaspoon salt

Steps:

  • In a medium bowl, cream together the butter, white sugar and confectioners' sugar until light and fluffy. Mix in the lavender, mint and lemon zest. Combine the flour, cornstarch and salt; mix into the batter until well blended. Divide dough into two balls, wrap in plastic wrap and flatten to about 1inch thick. Refrigerate until firm, about 1hour.
  • Preheat the oven to 325 degrees F (165 degrees C). On a lightly floured surface, roll the dough out to 1/4 inch thickness. Cut into shapes with cookie cutters. Cookie stamps will work well on these too. Place on cookie sheets.
  • Bake for 18 to 20 minutes in the preheated oven, just until cookies begin to brown at the edges. Cool for a few minutes on the baking sheets then transfer to wire racks to cool completely.

Nutrition Facts : Calories 186.1 calories, Carbohydrate 19.3 g, Cholesterol 30.5 mg, Fat 11.6 g, Fiber 0.4 g, Protein 1.5 g, SaturatedFat 7.3 g, Sodium 106.6 mg, Sugar 6.9 g

GINGERY LAVENDER SHORTBREAD



Gingery Lavender Shortbread image

Make and share this Gingery Lavender Shortbread recipe from Food.com.

Provided by Smilyn

Categories     Bar Cookie

Time 45m

Yield 32 serving(s)

Number Of Ingredients 6

2 1/2 cups all-purpose flour
1/3 cup sugar
2 tablespoons finely chopped crystallized ginger
1/4 teaspoon ground ginger
1 teaspoon dried lavender blossoms
1 cup butter

Steps:

  • Preheat oven to 325F.
  • Line a cookie sheet with parchment paper and set aside.
  • In bowl, combine flour, sugar, crystallized ginger, lavender, and ground ginger.
  • Using a pastry blender, cut in butter until mixture resembles fine crumbs and starts to cling.
  • Form mixture into a ball; knead until smooth (dough may be crumbly at first but will come together as you work it with your hands).
  • Roll or pat dough onto prepared cookie sheet in 11” x 6” rectangle.
  • With large knife, carefully halve rectangle lengthwise, then cut crosswise into 16 slices.
  • Do not separate slices.
  • Bake in preheated oven for 25 to 30 minutes or until edges are light brown and center is set.
  • Re-cut the rectangle and separate the slices while warm.
  • If desired, sprinkle with additional sugar.
  • Cool on cookie sheet 5 minutes.
  • Transfer to a wire rack and let cool completely.
  • To Store: Place cookies in layers separated by waxed paper in an airtight container.
  • Store at room temperature for 3 days or freeze for up to 3 months.

TINY LAVENDER SHORTBREAD BITES



Tiny Lavender Shortbread Bites image

I think the world of a sweets shortcut and am forever seeking them out. So, when I discovered one could make the most buttery of shortbreads with melted butter, in about 2 minutes in a single bowl with a whisk and a spatula, of course I had to give it a go. The results are these tiny lavender bites: lightly floral, but not perfume-y, buttery for days, and crumbly and tender in all the best shortbread ways...Wait a minute. Did you catch what I did there? With the rhyme? Totally unintentional, but cute, no? Anyway, omit the lavender if you'd rather not track it down (though you should be able to find it at Whole Foods, online, and at most health food stores).

Provided by Food Network

Categories     dessert

Time 1h20m

Yield 32 triangular bites

Number Of Ingredients 7

Cooking spray or softened unsalted butter for pan
3/4 cup (90 grams) confectioners' sugar
1 cup (226 grams) unsalted butter, melted and cooled slightly
1 tablespoon plus 1 teaspoon culinary-grade lavender buds, roughly chopped
1/2 teaspoon kosher sea salt
2 cups (260 grams) all-purpose flour
1 tablespoon granulated sugar

Steps:

  • Heat the oven to 350 degrees F. Grease an 8-inch square cake pan with cooking spray or softened butter. Line with a long sheet of parchment paper that extends up and over two opposite sides of the pan.
  • Whisk together the confectioners' sugar and butter in a large bowl. Sprinkle 1 tablespoon of the lavender and the salt into the bowl, one at a time, vigorously whisking after each. Gently fold in the flour with a flexible spatula just until the last streak disappears. Scrape the dough into the prepared pan and press it into the bottom with your hands. Rub the remaining teaspoon of lavender into the granulated sugar in a small bowl and sprinkle over the shortbread.
  • Bake for 30 minutes, rotating at the halfway point, until lightly browned. Remove from the oven and immediately slice the shortbread, still in the pan, into 16 squares, using a sharp paring knife. Then slice each square in half diagonally to make 32 tiny triangles. Once cooled to room temperature, lift the shortbread from the pan with the parchment overhang. Run a butter knife around the edges if it resists. Keep the shortbread in an airtight container on the counter for up to 3 days.

LAVENDER SHORTBREAD



Lavender Shortbread image

Provided by Food Network

Categories     dessert

Time 50m

Yield 15 bars

Number Of Ingredients 6

8 tablespoons (1 stick) cool unsalted butter, cut into pieces
1/4 cup plus 2 tablespoons sugar
1 cup all-purpose flour
1/4 cup cornstarch
1/4 teaspoon salt
2 tablespoons dried or fresh lavender flowers

Steps:

  • Heat the oven to 350 degrees F.
  • Cream the butter until soft in a mixer fitted with a paddle attachment. Add 1/4 cup sugar and mix until incorporated. Stir together the flour, cornstarch, and salt in a medium bowl. Add the dry ingredients to the butter mixture and mix at low speed just until the ingredients are almost incorporated, then add the lavender, and mix until the dough starts to come together. Flour a work surface, turn the dough onto it, and knead it 5 to 10 times, to bring the dough together and smooth it out.
  • Reflour the work surface. With a rolling pin, roll the dough out to a little less than 1/4-inch thick to fit an 8 by 8-inch square baking pan lined with parchment. To transfer to the pan, roll the dough up onto the rolling pin, lift it up, and unroll into the pan. (Or, press the dough thoroughly into the pan with your fingers.) Prick the shortbread all over with a fork, or use a pique-vite (dough docker) if you've got one, to prevent any buckling or shrinking. Sprinkle the surface evenly with 1 tablespoon of the remaining sugar.
  • Bake for 15 minutes. After 15 minutes, deflate the dough by knocking the pan once against the oven rack then rotate the pan to ensure even cooking and a flat surface. Bake 10 to 15 minutes more, until golden all over and very lightly browned. As soon as it comes out of the oven, sprinkle the surface evenly with the remaining tablespoon of sugar. Let cool about 5 minutes. Using a very sharp knife, cut into 3 rows by 5 rows making about 1 1/2-inch by 3-inch bars. Let cool completely in the pan. Remove from the pan and store in an airtight container for up to 1 week.

GINGER SHORTBREAD



Ginger Shortbread image

This Ginger Shortbread, perfect for the holiday season, is a variation of our Basic Shortbread Wedges.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Yield Makes 1 dozen

Number Of Ingredients 9

8 ounces (2 sticks) unsalted butter, room temperature, plus more for pan
2 cups all-purpose flour
3/4 teaspoon coarse salt
1/2 cup packed dark-brown sugar
1 teaspoon pure vanilla extract (optional)
1 teaspoon ground ginger
1 teaspoon ground cinnamon
pinch of ground cloves
pinch of pepper

Steps:

  • Butter an 8 1/2-inch cake or springform pan; set aside. Sift together flour and salt into a small bowl; set aside. Place butter in bowl of electric mixer fitted with paddle attachment. Cream until fluffy, 3 to 5 minutes. Add sugar, and continue to beat until very light in color and fluffy, occasionally scraping down the sides of the bowl with a spatula, about 2 minutes more. Add vanilla, if using. Add flour mixture, and combine on low speed, scraping with spatula if necessary, until flour is just incorporated and dough sticks together when squeezed with fingers.
  • Pat dough into prepared pan. If rolling out dough to cut into shapes, form into a flat disk; wrap in plastic. Chill until firm, at least 1 hour.
  • Sift 1 teaspoon ground ginger, 1 teaspoon ground cinnamon, a pinch of ground cloves, and a pinch of pepper with flour and salt. Roll dough on lightly floured surface to 1/2 inch thick. Cut out gingerbread men using a 3-inch cutter; sprinkle with crystal sugar; chill.
  • Heat oven to 325 degrees. Bake until firm, about 30 minutes.

LAVENDER AND HONEY SHORTBREAD



Lavender and Honey Shortbread image

Delight guests with a buttery lavender shortbread. The subtle floral flavor of dried lavender lends the perfect accent to this traditional cookie There was a paragraph about Chef Cat Cora, being the spice amassador for the McCormick Gourmet Collections, and she suggested that this would be a special holiday treat!

Provided by Manami

Categories     Dessert

Time 45m

Yield 12 serving(s)

Number Of Ingredients 11

1 cup flour
2 tablespoons flour
1/3 cup confectioners' sugar
2 tablespoons cornstarch
1/2 cup butter, slightly softened, cut into chunks
2 tablespoons honey
1/2 teaspoon mccormick gourmet collection lavender
1/2 teaspoon mccormick pure vanilla extract
1 cup confectioners' sugar
2 tablespoons milk
1/2 teaspoon mccormick pure vanilla extract

Steps:

  • Preheat oven to 300°F
  • Place flour, confectioners' sugar and cornstarch in food processor; cover; pulse to blend.
  • Add butter; pulse until coarse crumbs form.
  • Add honey, lavender and vanilla; pulse until dough pulls away from side of bowl.
  • Place dough in ungreased 9-inch tart pan with removable bottom.
  • Place waxed paper over dough.
  • Press to form a smooth even layer in bottom of tart pan.
  • Remove waxed paper.
  • Pierce dough with a fork, then score top with sharp knife into 12 wedges.
  • Bake 25 to 30 minutes or until firm and just starting to brown around the edges. (Shortbread should be pale in color.)
  • Place pan on wire rack.
  • Cut through shortbread into wedges.
  • While still warm but not hot, remove shortbread from pan to wire rack to cool.
  • PREPARE VANILLA GLAZE:.
  • Mix cup confectioners' sugar, milk and vanilla extract in small bowl until well blended and smooth.
  • Drizzle vanilla glaze over cooled shortbread.
  • OTHER VARIATION:.
  • Sprinkle shortbread with confectioners' sugar.

Nutrition Facts : Calories 180.7, Fat 7.9, SaturatedFat 4.9, Cholesterol 20.7, Sodium 56.4, Carbohydrate 26.5, Fiber 0.3, Sugar 16, Protein 1.4

LAVENDER SHORTBREAD WITH FRUITS, FLOWERS, AND HERBS



Lavender Shortbread with Fruits, Flowers, and Herbs image

Provided by William Werner

Number Of Ingredients 11

3 large egg whites
4 cups powdered sugar
1/2 teaspoons cream of tartar
1/3 cup rice flour
1 1/2 teaspoons kosher salt
2 1/2 cups all-purpose flour
1 cup plus 6 tbsp unsalted butter, cut into pieces, room temperatur
3/4 cup granulated sugar
1 teaspoon coarsely ground dried lavender
Freeze-dried and/or dried fruits, dried edible flowers, fresh and/or dried herbs (for decorating)
One 3 1/8"-diameter and one 1 1/4"-diameter fluted cutter

Steps:

  • Using a wooden spoon or rubber spatula, stir egg whites, powdered sugar, and cream of tartar in a medium bowl until a thick paste forms with no dry spots. Ideally, glaze should sit at least 12 hours for sugar to fully hydrate, but it can be used as soon as cookies have cooled. Or, you can cover and chill up to 1 week. Bring to room temperature before using.
  • Whisk rice flour, salt, and 2 1/2 cups all-purpose flour in a medium bowl. Using an electric mixer on medium-high, beat butter, sugar, and lavender in a medium bowl until very pale and fluffy, about 5 minutes. Mix in dry ingredients on low until fully combined. Wrap in plastic and chill at least 2 hours and up to 2 days. Preheat oven to 350°. Roll out dough between 2 sheets of lightly floured parchment to 1/8" thick. Using large cutter, cut out 16 rounds, rerolling scraps. Using small cutter, punch out centers. Bake on parchment-lined baking sheets until edges are golden, 12-14 minutes. Let cool on a wire rack.
  • Working quickly, dip tops of cookies into glaze, letting excess drip off. Transfer to wire rack and decorate.

LAVENDER SHORTBREAD COOKIES



Lavender Shortbread Cookies image

This recipe was provided given to me in an essentials to cooking class. I absolutely love this recipe and often get many requests to make this recipe. These cookies are buttery with just a subtle hint of lavender.

Provided by I_Can_Only_Bake

Categories     Dessert

Time 2h30m

Yield 24 cookies

Number Of Ingredients 7

1 cup unsalted butter, softened
2/3 cup granulated sugar
1 teaspoon vanilla extract
1/4 teaspoon lemon extract
2 cups all-purpose flour, sifted
1 tablespoon dried lavender flowers
1/8 teaspoon salt

Steps:

  • Cream butter, sugar, vanilla, and lemon extract.
  • Add flour, lavender flowers, and salt. (If dough is sticky, add additional 1/4 cup of flour-- dough should be soft and not sticky.).
  • Chill 1-2 hours.
  • Preheat oven to 325 degrees.
  • On a lightly floured surface, roll out dough about 1/4 inch thick.
  • Cut out shapes with cookie cutters and place on ungreased cookie sheet).
  • Bake 10-15 minutes or until cookies are lightly browned around the edges.
  • Place cookies on cooling rack.

Nutrition Facts : Calories 127.8, Fat 7.8, SaturatedFat 4.9, Cholesterol 20.3, Sodium 13.4, Carbohydrate 13.5, Fiber 0.3, Sugar 5.6, Protein 1.2

GINGER SHORTBREAD



Ginger Shortbread image

This is a very tasty cookie with a bit of a kick from ginger. These go very well with tea. Please only use real butter - shortbread does not lend itself to any substitutions. My dear friend,Michelle,used to serve these and shared the recipe with me. The recipe is adapted from "Traditional Scottish Cookery" by Theodora Fitzgibbon. The amount of cookies you get will very depending upon how small you cut them. I like to use a shortbread mold. NOTE: If you can't find golden syrup (also known as Cane Syrup), you may subsitute corn syrup or honey - or mix honey & corn syrup together.

Provided by HeatherFeather

Categories     Dessert

Time 50m

Yield 10-15 cookies

Number Of Ingredients 10

4 ounces unsalted butter
2 ounces caster sugar or 2 ounces superfine sugar
10 ounces all-purpose flour
1 teaspoon ground ginger
1 teaspoon baking powder
2 ounces unsalted butter
2 tablespoons golden syrup or 2 tablespoons honey
3/4 teaspoon ground ginger
1 ounce candied ginger, cut in small pieces (optional)
4 tablespoons powdered sugar or 4 tablespoons icing sugar

Steps:

  • Cream the 4 ozs butter with the sugar.
  • Combine flour, 1 tsp. ginger, and baking powder; add to the butter mixture.
  • Put into a greased shortbread pan (or a 7-8" round or square baking pan) and bake at 325 F (170 C) for about 40 minutes or until done.
  • While the shortbread is baking, prepare the icing: melt together the butter, ginger, and golden syrup in a saucepan over low heat until blended and smooth.
  • Pour the icing over the hot shortbread and let it cool a little.
  • When the icing has cooled a bit, decorate the top with pieces of candied ginger.
  • Cut shortbread into shapes (wedges or rectangles).
  • Cool completely before removing from pan.
  • *Note:You may leave out the candied ginger- some may find it too spicy, especially children.

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Wrap the dough log with the baking paper and place into the freezer for 35 minutes. Meanwhile, preheat the oven at 170C/ 338F. Prepare a large baking tray lined with baking paper. Set aside. Remove the dough out from the freezer, and remove the baking paper. Using a sharp knife, cut the dough into 0.8 cm thickness.
From priscillasoligo.com


THE BEST LAVENDER SHORTBREAD COOKIES - EVER! {RECIPE}
Directions. Cream butter and sugar either with a mixer on medium. Add vanilla. In a separate bowl, stir together the 2 cups of flour, cornstarch and salt to combine. Using a wooden spoon to mix, add to butter mixture a third at a time mixing after each addition and adding the lavender when you add the last of the flour.
From confessionsofafoodie.me


LAVENDER SHORTBREAD - CASA COSTELLO
750g Plain Flour. 1. Sieve the lavender from the sugar and cream the butter with the sugar until white and fluffy. 2. Add the flour and mix well before turning onto a work surface. 3. If the mix is too crumbly add a teaspoon of water and remix. 4. Roll out to about 1.5cm and cut out into whatever shape you like.
From casacostello.com


LAVENDER SHORTBREAD COOKIES RECIPE | SOUTHERN LIVING
In a small bowl, stir together the flour, salt, and lavender. Advertisement. Step 2. In the bowl of a stand mixer with a paddle attachment and set at medium speed, cream the butter and sugar. Blend in the vanilla. Add the flour mixture in thirds, blending until incorporated after each addition. The dough should be moist, but crumbly.
From southernliving.com


LAVENDER SHORTBREAD - A BAKER'S HOUSE
Turn the mixer to low and add the dry ingredients until just incorporated. Push the dough with your fingers right into the parchment lined 8 x 8 pan. Refrigerate for 30 minutes before poking the dough all over with a fork. Sprinkle 1 tablespoon of sugar on the shortbread then bake at 350 degrees F for 30 minutes.
From abakershouse.com


LAVENDER SHORTBREAD - TASTEBOTANICAL - EASY LAVENDER RECIPE
Set your oven to 200 C/400 F/Gas Mark 6. Cream the butter and sugar together. Add the flour, cornflour and ground almonds and combine. Detach the small lavender flowers from their stalks and add them to the mixture.
From tastebotanical.com


LAVENDER SHORTBREAD | SNACK RECIPES | GOODTO
Put the lavender flowers and sugar in a food processor and blend until fine. Sieve. Add the butter and mix together, then add the flour, until the mixture forms a dough. Turn the dough onto a work surface, roll into a ball, wrap in clingfilm and chill for 30 minutes. Preheat the oven to 160°C/Fan140°C/gas mark 3.
From goodto.com


LAVENDER SHORTBREAD COOKIES RECIPE - URBAN BLISS LIFE
Dried vs. fresh lavender: you can use dried lavender instead of fresh. Just reduce the amount of dried lavender by about ⅓, since the dried herbs tend to be a bit more potent in flavor and aroma than fresh. To ensure even baking: about halfway through baking, rotate the racks (place the top cookie sheet on the bottom, and the bottom on the ...
From urbanblisslife.com


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