April 29, 2008

Mom’s the Word

Sugar Bakery’s Lavender Shortbread Recipe

Lumpy ceramic handprints. Glitter glue-smothered cards. No matter how hideous, Mom’s favorite gifts are always the ones you make yourself.

Her big day is right around the corner. So roll up your sleeves and get cookin’ with Sugar Bakery’s recipe for lavender shortbread.

Lavender Shortbread
Makes 24 2-by-2-inch cookies

Ingredients
1 c. granulated sugar, plus 2 tbsp. for garnish
2 c. butter
2½ tbsp. dried lavender flowers, plus ½ tbsp. for garnish
3½ c. all-purpose flour
1 c. white rice flour
½ tbsp. salt
Parchment paper (optional)

1. In a stand mixer or with a hand-held beater, cream sugar, butter, and lavender until light and fluffy.

2. Add flours and salt and combine until mixture just starts to come together. (The dough should be crumbly but stick together when squeezed.)

3. Line a 12-by-16-inch pan with parchment. Place dough into the pan and break up any large clumps, spreading evenly.

4. Press dough down gently and sprinkle the remaining sugar and lavender flowers on top.

5. With a rolling pin or drinking glass, roll out the dough evenly. (Use a little additional sugar if the dough sticks to the rolling pin.)

6. With a meat tenderizer or fork, press indentations into the top of the shortbread. (This prevents the shortbread from rising unevenly.)

7. Bake at 350º for 20-25 minutes or until shortbread is golden brown.

8. Cut into squares while still warm and remove cookies from pan when cool.

9. Get creative with packaging. Don’t be afraid of glitter glue.

Hit the mother lode of sweet treats at Sugar Bakery + Cafe, 1014 Madison Street, between Boren and Terry Avenues (206-749-4105 or sugarbakerycafe.com).