Monday, March 12, 2012

First Lavender Event in 2012

The first Sunshine Lavender Farm event of 2012 is an exciting one! We will be at A Southern Season in Chapel Hill, NC on Saturday March 17th from 1:00 PM to 3:00 PM. The new Farm Manager, Sandra Sarlinga will demonstrate how to use culinary lavender in easy recipes at home. Please come meet Sandra and sample lavender shortbreads and lavender panna cotta.

There are several other in-store events at A Southern Season on Saturday as well ( so bring a friend and be prepared to thoroughly relax and enjoy yourself!

In preparation for the lavender yummies that Sandra will be sampling, I am including a lovely lavender shortbread recipe to wet your appetite.


  • 3/4 cup unsalted butter, cubed and at room temperature
  • 1/2 cup powdered sugar
  • 1/2 tsp salt
  • 1 tsp vanilla
  • 2 tsp dried lavender, chopped very finely
  • 1 3/4 cup AP flour

  1. Chop the lavender or, even better, use a spice grinder to get it to a fine spice consistency.
  2. Cream the butter, sugar and salt in a stand mixer on medium-high until light and fluffy.
  3. Add the vanilla and lavender, then lower the speed and slowly add the flour until the dough is combined.
  4. Roll the dough tightly in plastic wrap and chill in the fridge for at least an hour, or until the butter firms up. You can speed up the process by using the freezer.
  5. Roll out the dough to around 1/2 inch thick. I rolled it in between 2 sheets of parchment paper, which isn’t essential but really helps avoid a mess and keep the dough smooth.
  6. Using a cookie cutter, cut dough into rounds and then place them on a sheet tray covered with parchment. Roll the excess scraps in a ball and repeat the process until you have used all the dough.
  7. Chill the dough for at least 30 minutes.
  8. Bake for 25-30 minutes for 350 degrees F, or until lightly golden on top. Allow to cool to room temperature.

(recipe and photo curtosy of

No comments:

Post a Comment