This recipe appears in:This Week in Recipes
Way back in June at the New Amsterdam Market in Manhattan's South Street Seaport, I ate the best shortbread cookie I've ever had this side of the Atlantic: perfectly buttery, crumbly, and a little bit salty, it was studded with dried lavender and sweetened with fragrant honey. I fell in love at first bite, and knew I absolutely had to have the recipe.
After some investigating, I figured out that it came from the Milk & Cookies Bakery in the West Village. I emailed the pastry chef and owner Tina Casaceli, who was incredibly gracious and happy to share the recipe.
The formula is surprisingly simple. How could such an easy combination of basic ingredients yield such unexpectedly spectacular results? I thought for sure that my homemade cookies would fall short of Casaceli's professional ones, but they didn't. My shortbread was every bit as addictive as I remembered. With Rosh Hashanah ahead, try these honey-filled cookies as an untraditional alternative to honey cake.
- 2 cups all-purpose flour
- 3/4 teaspoon salt
- 1/2 teaspoon baking powder
- 1 tablespoon dried or fresh lavender
- 6 ounces unsalted butter, softened
- 2 tablespoons honey
- 1/2 cup confectioners' sugar
Combine flour, salt, baking powder, and lavender in a medium bowl.
Using an electric mixer, cream the butter, honey, and sugar in a large bowl. Add the dry ingredients and mix until just combined.
Spoon dough out onto a large rectangle of parchment paper and roll in the paper to form a log. Transfer dough to refrigerator and chill until firm, about 1 to 2 hours.
Preheat oven to 350ºF. Line a baking sheet with parchment paper. Cut the log of dough into 1/2-inch slices. Place the slices on sheet, spacing them about 2 inches apart, and bake 8 minutes, or until light golden brown.