White (Chocolate) Drizzled Lavender Shortbread


My friend Rebecca requested a baked good for her recital reception that included lavender and white chocolate. Apparently, this is a fairly common combination. I still have a large amount of lavender from France in the pantry, so I was eager to find a winning recipe. But after much searching, I concluded that the best/least messy/most portable way to go was with shortbread. I made lavender shortbread before, for Christmas, but I wasn’t perfectly satisfied with the recipe…well there’s no time like the present for fixing!


Butter + sugar

+ lavender + salt

+flour


+ heat



I made them very cute-sized so many people could try at the reception, and drizzled Ghirardelli “Classic White Chips” over them. Nope, no chocolate! Don’t get it twisted though: to be classified as white chocolate, a confection must contain at least 20% cocoa butter. I guess Ghirardelli didn’t even bother with that, just sugar, oil, milk, soy, and vanilla. Interesting…enjoy to your liking!



White Chocolate Drizzled Lavender Shortbread
Makes 30 medium cookies

1 cup butter
3/4 cup sugar
1 teaspoon salt
1 tablespoon cooking lavender, ground
2 cups flour
1 cup white chocolate chips

Combine butter and sugar with an electric mixer and set aside. Use a mortar and pestle or food processor to grind up the dried lavender. Add this with the salt to the butter and sugar. Gradually mix in the flour.

On a floured surface, roll out the dough to around 1/4 inch in thickness and press out cookies with a cookie/biscuit cutter of your preferred size. Roll up leftover dough and repeat. Place on baking sheets and bake at 350° for 15-20 minutes, or until edges are slightly browned.

At half power, microwave the chips in a bowl in 30 second intervals. When fully melted, place in a sandwich bag with a corner cut out. Drizzle quickly over lined-up shortbread ~ this may take a few tries but you’ll get the hang of it! The chocolate (or white) will make it on somehow.


Pretzels Weeee

Know what’s cool? Peppermint bark. Know what’s awesome? Homemade peppermint bark and chocolate covered pretzels. Know what’s really annoying? Trying to melt white chocolate. But my mom’s a pro. Don’t get frustrated! Practice makes perfect (don’t expect it to melt as much as other chocolate anyway, it’s kinda special)

Peanut paste crumbs

That silly white chocolate…

Festive

Cookies on Cookies & Cream

To help battle my Hershey’s Cookies & Cream bar addiction, I thought I would buy three XL sized bars and put them in cookies. I’ll let you know if I end up curbing the poor eating habit, but in the meantime, check out the masterpieces. Well, almost.
I trolled Google with something along the lines of “Hershey’s cookies cream recipe” and found several overly decadent (college code for involved) brownies, truffles, and other things…ugh effort. Then I came across “double cookies and cream kiss cookie bars”. Sounds more complicated than it is; I think the double referred to the inclusion of Oreos in the original recipe. And who has time for unwrapping kisses? The rest of the recipe was more or less two layers of chocolate chip cookie dough sandwiching “a” layer of the best American chocolate to have ever existed. Or whatever you call it. They turned out to be great cookie bars…and as you can see from the above image, if you’re really trying, you can kinda perceive-ish some white chocolate and/or oreo crumb. This is particularly annoying because I only used one and a half bars. And if I make them again, I’ll have to buy more. That’s okay; they’re just that much less artery-clogging. 
Beyond proud of my nibbling restraint
Surprisingly (at the time) not enough to for substantial gook

Sweet deal. Does that count as a pun? Intended.

Double Cookies and Cream Kiss Cookie Bars
1 stick unsalted butter, softened
1/2 cup granulated sugar
1/2 cup packed light brown sugar
1 large egg
1 teaspoon pure vanilla extract
1 1/2 cups all purpose flour
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
1 cup mini chocolate chips
12 Oreo Cookies, broken up
25 Cookies and Cream Hershey’s Kisses
1. Preheat oven to 350 degrees F. and line an 8×8 inch baking pan with foil sprayed with cooking spray.
2. Place butter and sugars into a large bowl, stir to combine, at least 2 minutes. Add egg and vanilla, mixing to combine. Add dry ingredients, chocolate chips and oreo cookie pieces, stirring to combine. Press 1/3 of the dough into the bottom of prepared baking pan. Top with 5 rows of Hershey’s Kisses 5 per row. Top with remaining dough and gently press. Bake for 25-30 minutes, until golden brown. Let cool for 30 minutes, cut into squares and serve.
Makes 12-16 bars
Recipe courtesy of Picky Palate