This cookie was inspired by a number of things- the approaching holiday celebrating all things motherly, springtime in Chicago, and a recent trip to a spice merchant. I wanted to make something that is perfect for giving to moms this time of year; perhaps a bit floral, a bit feminine, fresh, and sweet.

Let me start off by saying that if it weren’t for my mom, I wouldn’t be baking and cooking like I do today. She taught me the instinct that is baking- the spring of a done cake, the golden edges of a cookie, the way a cooked custard should coat the back of a spoon. I love being in the kitchen with my mom and it is something we always enjoy. I love you mom!

I was shopping at The Spice House in the Old Town neighborhood of Chicago this weekend where I immediately gravitated to the baking spices. One whiff of the intoxicating scent from the Lavender Sugar jar and I was hooked (The best vanilla sugar is made from cane sugar and high-quality vanilla beans. Sometimes vanilla extract is added. It’s also a delicious pair of words). The lavender is rather subtle but adds an entirely new dimension that is fragrant, floral, and an essence of summer.

I wanted to convey this scent into cookies, so I adapted a Williams-Sonoma shortbread recipe to my liking. Butter is one of the main ingredients, so be sure to use a rich, high-quality product for the best tasting result. I used pastry flour to give these cookies a lighter, more tender texture but all-purpose flour can be easily substituted (If you are trying to find pastry flour, I recommend ordering from King Arthur Flour, at www.bakerscatalogue.com).

I also desired a strong vanilla flavor to compliment the lavender, so I used vanilla paste. Vanilla paste has actual vanilla bean seeds in it, which I love because you see the flavor before you taste, but equal amounts of a nice vanilla extract works too.

After mixing up my dough, I rolled it into logs and then rolled each log in a generous coating of lavender sugar. Then the logs were given some time to harden in the freezer for easier cutting and a more attractive result after baking (the warmer the dough the more the cookies will spread, losing their delicate small shapes).

Best of all, these bake up crisp, buttery, and will melt in your mouth.

The tops of each cookie were decorated with one or two dried lavender buds pressed into the surface, as even a small amount of dried lavender has an intense taste- use sparingly. The cookies will keep, stored airtight, for about a week, making them perfect for shipping to your mom or grandma. They are excellent with coffee or tea.

Lavender-Scented Vanilla Bean Shortbread Cookies (adapted from Williams-Sonoma recipes)

• 2 cups pastry flour (or all-purpose flour)
• 1/3 cup granulated sugar
• 1/3 cup confectioners’ sugar
• 1 teaspoon vanilla paste (or pure vanilla extract)
• 1/4 teaspoon fleur de sel (or kosher salt)
• 1 cup unsalted butter, cut into pieces, at room temperature
• Lavender Sugar, for dusting and rolling (www.thespicehouse.com)
• Dried lavender for decorating

Sift the flour into a large bowl with the granulated sugar, confectioner’s sugar, and salt. Whisk briefly to combine all of the ingredients.

Add the butter and vanilla paste to the dry mixture, then use a pastry blender to cut in the butter until the entire mixture can be formed into a soft lump. Lightly roll the dough into a 1 1/2 ” diameter log. Cut the log in half for easier handling. Roll each log, carefully, in several spoonfuls of Lavender Sugar to coat.

Roll the logs up in parchment paper and put in the freezer for at least 30 minutes, if not longer, until firm. When ready, preheat the oven to 325 degrees F. Using a sharp knife, cut the dough into 1/4 ” slices. Place on a parchment or silpat-lined baking sheet, 1″ apart, and sprinkle with more Lavender Sugar, if desired, or decorate with a few lavender buds. Bake the cold dough until is is just starting to turn golden around the edges, around 20 minutes or so.

Yield: About 40 small cookies