Lavender Shortbread cookies

Lavender Shortbread



3 Tbsp. fresh organic Lavender flowers


OR 1 1/2 Tbsp. dried organic Lavender flowers


1 cup butter


1/4 cup  cornstarch


1/2 cup icing sugar


1 1/2 cups flour




Set oven at 325° F.


Use food processor to blend chilled butter (not room temperature) plus Lavender flowers, icing sugar & cornstarch. Add half the flour amount
Pulse gently until roughly cut into a “crumbly” texture. Blend in remainder of flour until it “balls” into a smooth dough. Roll in a wax paper log like frozen cookie dough. CHILL 40 MINUTES.


Cut into 1/2 inch rings, bake on ungreased cookie sheet (i use parchment paper)
until just golden on the bottom. Aprox 20 minutes.
Cool before handling. Makes aprox 30. Store in tight tin.




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sharing recipes on a beautiful spring day

Lavender-Lemon Curd

1/2 cup of real butter


1¼ cup white sugar


2 lemons, rind & juice up to 1/2 cup


4 well beaten eggs


pinch of salt


1 TBSP dried lavender flowers or 3 TBSP fresh


Use a double boiler; bring water underneath to a boil then lower to simmer.


Place butter & sugar first in the top pot to melt together, and then add the rest of the ingredients.


Whisk gently until smooth and thickened.


Pour through a sieve over a heat proof bowl then spoon into two clean jam jars and cool. Keep refrigerated…about a week if you are lucky!

spring musings

the weather is perfect and still i'm waiting to plant
i love putting in all the veggies and flowers
hopefully next weekend??

its still alittle to cool. but i love the pink snow..