Lavender shortbread stackWe took this beloved recipe from the NYT and altered it a little. It’s easy and so delicious. Try this savory sweet treat with a triple cream brie to really wow your guests!

Heat over to 325 degrees.

  • 2cups all-purpose flour
  • 2/3cup granulated sugar
  • 1 tablespoon finely chopped fresh rosemary
  • 1 teaspoon plus 1 pinch kosher salt or rosemary infused salt
  • 1/2cup (1 sticks) unsalted cold butter, cut into 1-inch chunks
  • 1 cup rosemary olive oil (or split with one half cup rosemary, one half cup Arbequina EVOO)
  • 1 to 2 teaspoons rosemary, chestnut or other dark, full-flavored honey (optional)
  • 1 teaspoon of Bee Pollen

In a food processor, pulse together flour, sugar, rosemary, bee pollen and salt. Add butter, olive oil and honey, and pulse to fine crumbs, then add lavender flowers. Pulse a few more times until some crumbs start to come together, but don’t overprocess. Dough should not be smooth. If you don’t have a food processor, work the ingredients in a large bowl with your hands, squeezing the butter into small chunks until full incorporated with all ingredients. You’ll be able to tell when you are close because the butter and olive oil combines everything when the mass begins to hold together.

Press dough out into an ungreased 8- or 9-inch-square baking pan or 9-inch pie pan. Prick dough all over with a fork. Bake until golden brown, 35 to 40 minutes for 9-inch pan, 45 to 50 minutes for 8-inch. Transfer to a wire rack to cool. Cut into squares, bars or wedges while still warm. Sprinkle with rosemary infused salts and fresh lavender blossoms.

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