Lavender has always been one of my favorite things. I diffuse lavender essential oils and sip it in tea. When I began to explore New York City’s local markets and gardens, Lavender by the Bay was one of my first discoveries. Tucked away in Long Island, this beautiful family farm was founded in 2002 and serves up fresh lavender for culinary, personal, and craft purposes. During the spring and summer, you can find their goods by visiting their farm. (Click here for more details.) If you’re not up for the journey you can find their goods year-round at several Greenmarkets around the city.
My roommates and I use Lavender by the Bay to fulfill all our lavender needs. However, our most recent creation is my personal favorite. My wonderful roommate, who bakes most of my gluten-free treats, has created gluten-free early grey lavender shortbread cookies and they are a total game changer, y’all. These soft and buttery shortbread cookies are my new favorite treat in the spring and summer.
Megan’s Lavender Earl Grey Shortbread Cookies (GF)
- 2 cups Bob’s Red Mill Gluten Free Baking Flour
- 1 cup unsalted butter
- 1/2 teaspoons salt
- 1/2 cup powdered sugar
- 1 bag Earl Grey Tea leaves (2 bags if you prefer a stronger flavor)
- 2 tablespoons Lavender by the Bay dried lavender
- Preheat oven to 350 degrees.
- Cream butter and powdered sugar in a large mixing bowl.
- Add flour, salt, dried lavender, and tea leaves and continue mixing until a dough forms.
- Flour a flat surface and roll out a 1/4 in thick slab of dough.
- Cut out the cookies using a cookie cutter of your choice. We use a 2 in round cutter.
- Using a parchment lined baking sheet, bake for 20 minutes.
Adapted from Sugar and Soul.