I prefer using pecans for this recipe for their buttery flavor, but you can use walnuts, almonds, or hazelnuts, too. Overmixing the cookie dough will result in tougher, denser cookies, so after creaming the butter and sugar, only mix the ingredients just until the cookie dough comes together. These cookies are exceptionally tender and delicate. This helps prevent any lumps in your cookie dough and ensures your ingredients emulsify evenly. Although toasting the nuts is optional, it brings a nice aroma and taste to these treats, so I highly recommend it if you have an extra few minutes. Toast the nuts before grinding or chopping them. Once cooled, roll them in powdered sugar once more. Transfer them to a wire rack to cool completely. Then, while they’re still warm, gently roll them in powdered sugar, being careful not to cause them to crumble. Leave the cookies to cool for 10 minutes. Bake for 12-14 minutes at 350☏/180☌, just until the cookies begin to brown at the edges. Drop rounded balls of dough, 1.25-inch/3cm in diameter, onto prepared baking sheets, spacing them 2-inch/5cm apart. This is a very soft cookie dough and chilling helps the dough maintain it’s shape and not spread too much while baking. I highly recommend chilling the cookie dough for at least an hour. Slowly combine the dry ingredients with the butter mixture, mixing gently just until the cookies dough comes together. Add the powdered sugar and beat for about 2 minutes until smooth, light, and fluffy. In an electric mixer bowl fitted with the paddle attachment, beat butter on medium speed for 30 seconds until creamy. Using a fine mesh strainer, sift together the flour, cinnamon, and salt. However, you can find them in all shapes and sizes. No matter where you’re eating them, these cookies are made with the same base ingredients: butter, powdered sugar, ground nuts, flour, and vanilla extract. In Spain, they’re referred to as polvornes. In Italy, they’re also referred to as wedding cookies and in Russia, they’re called teacakes. However, similar styles of cookies exist in many other cultures so it’s difficult to pinpoint the exact origin of the recipe. If you wanted to dress them up even further, a simple lemon glaze would be a delightful addition drizzled over the baked and cooled lavender-rosemary shortbread.Why are they called Mexican wedding cookies?Īs the name suggests, these cookies are traditionally served at Mexican weddings and are commonly served at buffets or on large trays for people to enjoy. If you plan to make these lavender shortbread cookies for a special occasion (or you just love them so much you want to keep them around), you can easily whip up a double or triple batch of dough in advance and keep the unbaked logs frozen when you're ready for cookies, just pop the logs out of the freezer, then slice and bake. This resting period helps the dough relax (resulting in a more tender, delicate cookie) and helps the cookies keep their shape in the oven. By: Katie Friedman, Chelsea Faulkner, and Briana Mowrey. What's hot for weddings right now Homemade cakes and small cake alternatives like cake pops, donuts, cinnamon rolls and more. One key baker's tip to remember when it comes to making shortbread, definitely don't skip out on chilling your dough before baking. 58 Simple + Sweet Wedding Cakes and Desserts You Can Make Yourself. Culinary lavender buds are readily available in many nationwide supermarkets, but you can also order them online if you have trouble finding them locally. knowing restraint), lavender and rosemary make an amazing team-delivering sophisticated personality to whatever they touch. While both have fairly potent flavors, when applied with an expert touch (i.e. With just the right balance of gentle herbaceous, floral flavor and saltiness, these not-too-sweet shortbread cookies are the perfect treat to pair with anything from coffee and tea to lemonade or rosé. These delicate, crispy shortbread cookies are incredibly impressive given how easy they are to make. Lavender-Rosemary Shortbread Cookies Recipe
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