Purple Kitchen Treats

Over the past few years, I have been working on a cookbook. During this time, I took time off to finish my Master's Degree. Now that I have accomplished that, I am working again on my cookbook, slowly but surely.

However, over the past few months, something interesting has happened...I have received multiple requests for baked goods, particularly my cookies. I am also receiving multiple requests for granola. So, with all these requests in mind, I have started to make my cookies for sale, along with my granola.

My official web site is available, but will be undergoing a significant redesign. Be sure to visit my "official" web site at: http://www.susanshonk.com and watch for some exciting changes.

From the heart of my purple kitchen to you,

Saturday, May 28, 2011

365 in 365 - #71 - Updated - Lavender and Mint Shortbread Cookies with Royal Icing

Updated the amounts of herbs and the recipe for royal icing on 5/30/2011

I was at the salon today for a mani and pedi.  When it came time for the massage, the lotion that Kim used was so completely fragrant and relaxing.  When I asked her what the scent was, she told me lavender and mint.  It was incredible....the smell actually made me want cookies.  So, I decided to try and add these herbs to a basic shortbread cookie and top them off with some royal icing.  The mint is the first thing that hits your nose when you bite into the cookie, then the subtle and slightly floral note from the lavender follows the mint and then the vanilla rounds out the lavender and mint very nicely.

These cookies came out COMPLETELY INCREDIBLE!!!!

This recipe makes 30 cookies

For the cookies
1 cup of butter at room temperature
1/2 cup confectioner's sugar
1 1/2 teaspoons vanilla
4 tablespoons of chopped fresh spearmint leaves
2 tablespoon of chopped fresh lavender
Beat until completely mixed

Then, add 2 1/4 cups flour, a pinch of salt and beat until mixed

Preheat oven to 400' F.

Shape dough into 1 inch balls and flatten into discs, about 1/3 to 1/2 inch thick
Place 1 inch apart on a cookie sheet and bake for 10 to 12 minutes or until lightly golden brown

I frosted my cookies with royal icing, but you can frost them with any plain icing that you like.

Royal Icing - These amounts have been adjusted for the recipe so that not very much is left over
1 teaspoon meringue powder
1 - 1/4 cups of confectioner's sugar
1/4 cup water mixed with 1/2 teaspoon of vanilla
Mix the meringue powder into the powdered sugar, add 1/8 of the water and vanilla mixture to start with and beat on medium with a hand held mixer until mixed and thickened a bit fluffy.  You may or may not need the little bit of water that remains. 

Spread about 1 teaspoon of icing on each cookie and let the icing dry.  This icing will dry to a firm consistency, but will not be so hard that it will crack or crumble.  You can use a bit more if you like.  Also, using a pastry bag with a very small tip works well too.

I really do hope that y'all try these....they really are quite good.

From my purple kitchen to you!!

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