If you know me, you will know that I love cats.
Period. The end. My dream life is to be surrounded by tons of cats and kittens all day long.
Yes~ I am the self proclaimed “crazy cat lady” and proud of it!
Unfortunately I only have 2 cats since my little old man Winklebean would never allow my attention to be on anyone else but him, so in order to fulfill my need for cats~ I decided; “why not make CAT COOKIES!?”
This new recipe for Lemon Lavender Shortbread Cookies is the purrfect (haha get it? Purrfect!) way to satisfy both your cravings for cats and cookies!
But don’t be put off, if you have no interest in cats at all, have no fear!
Valek Rolling Pins is here!
They make rolling pins in every design you can think of!
I love these rolling pins so much~ they are really the coolest thing!
I debated to get my Gretchen’s Bakery logo imprinted on it~ but my love for cats outweighed that decision! Yes, crazy cat lady status for sure!
I think these rolling pins are such an amazing idea for a personalized gift for that person on your list that has everything!
We all know someone like that and if they like to bake, well then ~what better gift right!?
Be sure to check out the Etsy Store for Valek Rolling pins~ they come packaged so nicely too.
Ok enough about my gushing over the rolling pins, let me get to these cookies!
Omg if you have never used lavender in your baking, you are in for a treat!
Paired with lemon, these little tea cookies are so delicate, slightly crispy but tender at the same time.
Again, if you are not interested in the imprinting with the specialty rolling pin, that is no problem~ these cookies do nicely with a light sprinkling of granulated sugar just before baking and you have yourself a lovely tea time snack.
I think it really make those cats “pop” and I love the final look!
So if it is just a simple tea cookie you are after or a gift idea to “wow” that person on your list who already has everything~ This recipe is for you!
- Note about lavender~ be sure to get culinary grade lavender. Not lavender for decorations or potpourri, there is a difference!
All ingredients are to be at room temperature before beginning
- All Purpose Flour 1½ cup (188g)
- Baking Powder 1 teaspoon (5g)
- Salt ¼ teaspoon
- Unsalted Butter 8 Tablespoons (113g)
- Granulated Sugar ½ cup (100g)
- Ground dried lavender flowers 4 teaspoons
- Egg White 1 large (30g)
- Vanilla Extract 1 teaspoon (5ml)
- Pure Lemon Extract 2 teaspoons (10ml)
- Lemon Zest from 1 large lemon (approx 2 teaspoons)
- Optional Decor:
- ½ Recipe Royal Icing
- Violet Gel Paste Color
- Using a spice or coffee grinder pulse the lavender flowers to a fine grind
- Cream the butter with the sugar until light and fluffy, about 4- 5 minutes.
- Add the ground lavender and lemon zest
- Combine the extracts with the egg white and add to the creaming butter/sugar mixture. Be sure to stop the mixer and scrape the sides of the bowl to ensure an even mix
- Next sift together the flour, baking powder and salt and add it all at once to the creamed mixture. Mix just until it is all combined.
- Wrap this dough disc in plastic wrap and chill for at least 2 hours or overnight before using or you can store it for up to 1 week wrapped in plastic wrap in the refrigerator, or in the freezer for 2 months.
- The dough will seem dry and crumbly when you take it out to roll it, this is normal. Simply break it up and knead it back together to a pliable rolling consistency.
- Roll out the dough to ½" thick with a regular rolling pin, then switch to the imprinted rolling pin and roll firmly to make the impression to ¼" or ⅛" thick
- Cut shapes and sizes as desired
- Transfer cookie cutouts to a parchment line sheet pan and bake in preheated to 350° F oven for approximately 15-20 minutes or until light golden brown.
- It is difficult to say how long exactly - as I do not know what shapes you are cutting or to what thickness you desire. Watch the color, and as they start to turn golden browned they are done!
- Mix the royal icing to a very thin consistency for icing the tops of the cookies enough to show the impressions, then thicken the remaining with more confectioners sugar and whip to a pipe-able consistency for the borders. I used the #21 Ateco tip found in the Gretchen's Bakery essentials cake decorating kit
- Add non pariels or sprinkles in desired
- Allow icing to dry overnight
If freezing cookies, I prefer to freeze the unbaked dough cutouts for up to 2 months wrapped well, then bake fresh when needed