My big plan for tomorrow is to make the lemon lavender shortbread cookies pictured in the upper right corner (recipe below). I absolutely adore the vintage factory apron from Anthropologie and the butterfly dishtowel. I buy a lot of my dishtowels from Etsy or eBay I would make an exception for this yellow-trimmed beauty. And while I don’t have counter space for a Kitchen Aid mixer, if I did I would get one in grey since it’s a perfect neutral color but rather unexpected in the kitchen.
$38 – anthropologie.com
$16 – anthropologie.com
$299 – saksfifthavenue.com
$19 – westelm.com
$4.95 – crateandbarrel.com
$3.08 – birthdaydirect.com
Lemon Lavender Shortbread Cookies (from AllRecipes.com)
- 1 1/2 cups butter, softened
- 2/3 cup white sugar
- 1/4 cup sifted confectioners’ sugar
- 2 tablespoons finely chopped fresh lavender
- 1 tablespoon chopped fresh mint leaves
- 1 teaspoon grated lemon zest
- 2 1/2 cups all-purpose flour
- 1/2 cup cornstarch
- 1/4 teaspoon salt
- In a medium bowl, cream together the butter, white sugar and confectioners’ sugar until light and fluffy. Mix in the lavender, mint and lemon zest. Combine the flour, cornstarch and salt; mix into the batter until well blended. Divide dough into two balls, wrap in plastic wrap and flatten to about 1inch thick. Refrigerate until firm, about 1hour.
- Preheat the oven to 325 degrees F (165 degrees C). On a lightly floured surface, roll the dough out to 1/4 inch thickness. Cut into shapes with cookie cutters. Cookie stamps will work well on these too. Place on cookie sheets.
- Bake for 18 to 20 minutes in the preheated oven, just until cookies begin to brown at the edges. Cool for a few minutes on the baking sheets then transfer to wire racks to cool completely.