I was looking for a recipe for the Lavender Ribbon cookies to make at home. Unfortunately, there didn't exist a proper recipe for them. But, being a baker and fan of experimenting with flavor, I still gave it a try. The cookies are a standard shortbread and jam cookie. I used lemon curd, since it goes well with lavender (in my experience as a cook), but the actual jam is up to individual preference.
The frosting on top is where the Lavender Ribbons come into play; I made a basic buttercream frosting, but, before adding the milk, I boiled it with some lavender buds to infuse the flavor, and make almost a lavender milk tea. I used the lavender milk instead of regular milk or water to add flavor to the buttercream, and adjusted to my liking. Here's the buttercream recipe (from allrecipes.com):
- ½ cup unsalted butter, softened
- 1 ½ teaspoons vanilla extract
- 2 cups confectioners' sugar, sifted
- 2 tablespoons milk
- 3 drops food coloring, or as needed (Optional)
Specific changes: Get about 2/3 cup milk and some lavender buds (or extract, depending on preference and availability; I used fresh buds from my garden, so I don't have a solid amount, perhaps around 2 grams, crushed to free the oil). Bring to a low simmer in a saucepan with the lid on, checking every few minutes until the desired level of lavender-ness is achieved. Remove saucepan from heat and pour through a wire mesh strainer into a separate container, and then chill in the fridge while you make the cookies.
The cookies were the easy part by a long shot; I used the following recipe to make them, but substituted lemon curd for the jam to give the cookies a brighter, more powerful flavor. Again, other people have differing tastes, so the jam is interchangeable, especially for flavors that compliment lavender. The recipe is as follows (from blessthismessplease.com):
- 1 large egg yolk
- 1 tablespoon heavy cream
- 1 teaspoon vanilla extract
- 1 cup unsalted butter, softened
- 2/3 cup granulated sugar
- 1/4 teaspoon salt
- 2 cups all-purpose flour
- 1/2 cup jam or jelly
- Preheat your oven 375 degrees and line a large baking sheet with parchment or a baking mat. Set aside.
- In a small bowl add the egg yolk, heavy cream, and vanilla. Beat with a fork until combined.
- In the bowl of a stand mixer add the butter and granulated sugar. Beat on medium speed until the mixture is light and fluffy, about 3 minutes. Add the yolk mixture and beat to combine, about 30 seconds. Scrape down the sides of the bowl as needed. Add the salt and flour and mix until the dough comes together.
- Using a tablespoon scoop, scoop out a ball of dough and place it on the sheet. Place the cookies about 1 1/2 inches apart. Use your thumb or a rounded measuring spoon to make an indent in the center of the cookies. Press gently with your thumb until the indent in the cookie ball is about an inch across, repeat this step with each cookie dough ball.
- Add 1/4 to 1/2 teaspoon of jam to each indent. Put the prepared cookie sheets in the fridge and let the cookies chill for 15 to 20 minutes.
- Bake the cookies for 10-12 minutes until the bottom edges start to brown. Remove from the oven and allow the cookies to cool on the pan for 10 minutes. Remove and let them finish cooling on a wire rack. Store extra cookies in an airtight container for up to 5 days.
I hope other people give these a try! They're really good, and a lot of fun to make.
Happy Dawning, everyone!
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