LAVENDER POPPY SEED SHORTBREAD
A recipe for Lavender Poppy Seed Shortbread. Dried lavender flowers and poppy seeds give both floral and earthy flavors to buttery shortbread.
Provided by Renee
Categories Side Dish
Time 1h45m
Number Of Ingredients 10
Steps:
- Lightly grease a 10-inch tart pan with a removable bottom.
- Grind the lavender, 1 tablespoon turbinado sugar, and lemon zest in a spice or coffee grinder until it is a finely ground (like a powder).
- Beat the butter, lavender powder, granulated sugar, and lemon juice in a large bowl until light and fluffy.
- Whisk together flour, poppy seeds, and salt in a medium bowl. Add to creamed mixture. Beat on low speed until just combined. Mixture will be crumbly.
- Spread mixture evenly into prepared pan. Cover with plastic wrap and press down very firmly with your hands. Smooth out as much as possible.
- Chill the dough in the pan covered with plastic wrap for 20 to 30 minutes.
- Preheat oven to 300 degrees F.
- Remove and discard plastic wrap. Use a heat-proof 2 1/4-inch round cookie cutter to cut a round from the center. Discard dough round and put cutter back in the center.
- Use a wooden skewer to prick holes in 1/4-inch increments all over the dough.
- Lightly brush the top with milk or cream. Sprinkle with turbinado sugar.
- Bake for 1 hour, or until golden brown and firm in the center.
- Immediately after removing shortbread from the oven, use a paring knife to slice into 12 wedges. Do not wait to slice after they have cooled.
- Let shortbread cool completely in the pan on a wire rack.
- Remove shortbread from the pan. You may need to cut again to break apart the wedges.
- Store in an airtight container at room temperature for up to 2 weeks.
LAVENDER SHORTBREAD COOKIES
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
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
LAVENDER SHORTBREAD
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
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.
POPPY SEED SHORTBREAD
Take buttery shortbread cookies to another level by adding delicious and nutritious poppy seeds.
Provided by Yoly
Categories Desserts Cookies Butter Cookie Recipes Shortbread Cookie Recipes
Time 40m
Yield 12
Number Of Ingredients 6
Steps:
- Preheat the oven to 325 degrees F (165 degrees C).
- Combine flour, butter, confectioners' sugar, poppy seeds, vanilla extract, and salt in the bowl of a food processor; pulse to combine. Dough will be dry and crumbly.
- Press dough into a 11x7-inch baking pan. Pierce entire surface with a fork to prevent the dough from rising during baking.
- Bake in the preheated oven until edges start to turn slightly brown, 30 to 40 minutes.
- Remove shortbread from pan and cut into 12 equal-sized bars while still warm. Place on a wire rack to cool.
Nutrition Facts : Calories 203.7 calories, Carbohydrate 15 g, Cholesterol 40.7 mg, Fat 15.7 g, Fiber 0.3 g, Protein 1.3 g, SaturatedFat 9.8 g, Sodium 157.8 mg, Sugar 6.9 g
LAVENDER SHORTBREAD
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.
LAVENDER AND POPPYSEED SHORTBREAD
Light and delicate, these are perfect with earl grey tea. Please make sure lavender flower are picked yourself, or make sure bought ones are unsprayed!
Provided by sophieellis
Time 30m
Yield Makes 20 biscuits
Number Of Ingredients 0
Steps:
- Grease three large baking trays. Put the butter and lavender flowers into a bowl and beat together (this releases the lavender flavour most effectively)
- Beat in the sugar and poppyseeds, then when combined, stir in the flour. When mixed thoroughly, knead a little with your hands until smooth.
- Divide the mixture into two and roll into two 'sausages' around 6" long. Wrap in cling-film and chill in the fridge until firm.
- Preheat oven to 160C. Cut each sausage into around 10 slices and place them on the baking trays, allowing a little room for spread. Bake for 10-15 minutes until the shortbread is pale golden brown at the edges. Lift off the baking tray with a fish slice and leave on a wire rack to cool completely before eating.
TINY LAVENDER SHORTBREAD BITES
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
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.
POPPY SEED SHORTBREADS
Categories Cookies Dessert Bake Easter Spring Poppy Gourmet Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes about 34 cookies
Number Of Ingredients 8
Steps:
- Put oven racks in upper and lower thirds of oven and preheat oven to 350°F.
- Beat together butter, sugar, vanilla, and salt in a bowl with an electric mixer at medium-high speed until light and fluffy, about 3 minutes. Reduce speed to low, then add flour and poppy seeds and mix until just combined.
- Transfer dough to plastic bag and pat out dough to size of bag. Press out excess air and seal bag. Roll out dough with a rolling pin to flatten evenly and to fill bag (dough will be about 1/4 inch thick). Freeze dough on a baking sheet until firm, at least 20 minutes.
- Open bag and cut apart along seams, reserving bag for rolling scraps. Cut out as many ovals as possible with cookie cutter, reserving scraps, and transfer to 2 ungreased large baking sheets, arranging about 1/2 inch apart. Bake cookies, switching position of sheets halfway through baking, until edges are golden, 16 to 20 minutes total. Cool cookies on sheets on racks 5 minutes, then transfer with a spatula to racks to cool completely.
- Gather and reroll scraps using reserved plastic bag (to keep dough from sticking), then cut out and bake more cookies in same manner.
LAVENDER SHORTBREAD
This is untried by me and comes from The Herb Quarterly, spring 2000 issue. I love lavender!! Cook time includes estimated chill time of 30 minutes.
Provided by Roosie
Categories Dessert
Time 1h15m
Yield 2 batches
Number Of Ingredients 7
Steps:
- Preheat oven to 325°F.
- Cream together butter, sugar, lavender and mint with a mixer until light and fluffy.
- Add flour, cornstarch and salt and beat until well mixed.
- Divide dough into two, flatten into discs, cover with plastic wrap and refrigerate until firm.
- Roll out dough to 1/2" thickness on a floured board.
- Cut into 1 1/2" squares or into rounds.
- Bake 20-25 minutes on parchment covered cookie sheets, or until golden.
- Let cookies cool on the sheet for a few minutes before transferring to a rack to cool completely.
- When completely cool, dust with lavender-flavored powdered sugar (see recipe Lavender Sugar#71901 or Flavored Sugars#53926) or plain powdered sugar would be fine.
Nutrition Facts : Calories 2132.8, Fat 139.6, SaturatedFat 87.7, Cholesterol 366, Sodium 1513.6, Carbohydrate 207.5, Fiber 4.4, Sugar 67.1, Protein 16.7
LEMON POPPY SEED SHORTBREAD
Grace Yaskovic from Branchville, New Jersey picks poppy seeds to perk up her lemony cookies. "A sprinkling of sugar adds a sparkling sweetness," she notes.
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 2 dozen.
Number Of Ingredients 6
Steps:
- Preheat oven to 325°. In a bowl, beat butter and confectioners' sugar until blended. Beat in poppy seeds and lemon juice. Gradually beat in flour., Divide dough into four portions. On a lightly floured surface, roll each portion of dough into a 4-in. circle. Transfer to ungreased baking sheets. Cut each circle into six wedges, but do not separate. Prick tops with a fork. Sprinkle with sugar., Bake 20-25 minutes or until light brown. Cool on pans 10 minutes. Transfer shortbread to a cutting board; recut into wedges. Cool on a wire rack.
Nutrition Facts :
LAVENDER SHORTBREAD COOKIES
Make and share this Lavender Shortbread Cookies recipe from Food.com.
Provided by Alia55
Categories Dessert
Time 50m
Yield 12 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 325 degrees F.
- Prepare an 8-inch square baking pan by lining it with aluminum foil and coating the foil lightly with a vegetable oil spray.
- Cream the butter until light and fluffy.
- Stir in the sugar, lavender, spearmint and cinnamon.
- Work in the flour and blend until the mixture is crumbly.
- Scrape it into the prepared pan and spread until level, pressing lightly to compact it evenly.
- Bake 25 to 30 minutes, or until lightly golden around the edges.
- Gently lift both the foil and shortbread out of the pan onto a cutting surface.
- Slice the bars with a serrated knife.
- transfer to a wire rack to cool completely.
- Store in a tightly sealed tin.
Nutrition Facts : Calories 125.4, Fat 7.8, SaturatedFat 4.9, Cholesterol 20.3, Sodium 1.4, Carbohydrate 13, Fiber 0.3, Sugar 4.9, Protein 1.2
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