The only thing better than a perfectly buttery shortbread cookie, is a filled shortbread cookie. Apricot Lavender Shortbread combines shortbread with tangy apricot preserves and a hint of lovely lavender flavor.
Disclaimer: I have received products from sponsor companies to use in my recipes. All opinions and recipes are mine.
Welcome to day 3 of #Cookoutweek! Don’t forget that you can enter every day to win a $400 prize package. Scroll to the bottom to see the prize package and the entry form.
So, how do you feel about lavender flavor? I love it. I grow lavender in my garden every summer. But you do have to be careful when using lavender not to overdo it. A little lavender lends a lovely floral flavor. Add too much lavender and it tastes like you’re eating soap.
Lavender & lemon is a classic combination and the one you’ve probably seen most often. I’ve made lemon lavender shortbread and lemon lavender ice cream many times. Tangy lemon and floral lavender are a perfect combination.
I was impressed with the Apricot Lavender Preserves that The French Farm sent to me. Like lemons, apricots have an assertive flavor that pairs nicely with lavender. I immediately thought about making filled shortbread with the preserves. It’s a simple recipe that can be made ahead. Perfect for summer entertaining.
I added dried lavender blossoms to the shortbread dough for a little extra lavender flavor and then made a quick lavender sugar as a topping for the shortbread. Because shortbread dough is so rich, it can take a little extra lavender without getting too strong. But feel free to adapt the amount of lavender to your personal taste.
Click through the slider to see how to make filled Apricot Lavender Shortbread:
As one of the bonus entries in the giveaway, leave a comment on this blog post…How do you feel about using flowers in cooking? Love rose water and lavender, or hate it?
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