For years I have been making Lemon, Lime & Basil Shortbread Cookies, which I find refreshing with a glass of iced tea on a sultry summer afternoon. I acquired some culinary lavender not long ago, and had been anxious to give it a spin. I incorporated some into the Green Sun Tea with Lavender, Lemon, Honey & Basil with success, but I wanted a sweet, baked good to add it to. Shortbread cookies seemed the perfect vehicle, and the resulting product far exceeded my expectations! The first bite of this cookie starts with a lemony sweetness; the lavender is a mere whisper in the background, sort of saying "who do you think I am?". Far from a bite of lavender potpourri, which I feared a bit, this is a well-balanced, lovely cookie, perfect for a tea, or with a dish of sorbet or ice cream. Culinary lavender is easily obtained online. Give this a try, you will be pleasantly surprised!

1 cup all-purpose flour

1/2 cup powdered sugar

1 teaspoon dried culinary lavender buds

1/4 teaspoon kosher salt

2 teaspoons finely grated lemon zest

4 ounces (1 stick, 1/2 cup) chilled unsalted butter, cut into 1/2" cubes

1 Tablespoon freshly-squeezed lemon juice

Sugar, regular or sanding, for sprinkling (optional)

Preheat the oven to 375-degrees. Line a large sheet pan with parchment or a Silpat (silicon mat).

Into the bowl of a food processor, add the first 5 ingredients and pulse about 8 times to chop the lavender a bit and combine the ingredients well. Remove the lid and add the butter evenly over the top of the ingredients, then sprinkle the lemon juice over all. Replace the lid and pulse until the mixture forms large, moist clumps. Dump the mixture onto a very lightly floured board and roll into an approximately 10-inch log with lightly-floured hands. Cut the dough into 16 equal pieces (Cut in half, then in quarters, into eighths, then into 16 pieces. Much easier than trying to start at one end and cutting to the other end!) Roll each piece into a ball and place on the baking sheet.

Put some powdered sugar into a small plate. Using a flat-bottomed 1/2 cup metal measuring cup dipped into the sugar, flatten each ball evenly to about 2 1/2-inches across. Repeat until all are flattened. If you like, sprinkle sugar over the top of the cookies.

Place the cookies in the oven and bake for 15-20 minutes, just until the edges are brown. (Mine were done in 18 minutes.) Transfer to a wire rack and cool completely.

Sometime, a little nibble is all that is needed to get through the afternoon. Biscotti and a cup of tea or coffee is one of my favorite afternoon treats, and these are excellent. Low in fat and really dense and crisp, these biscotti will hold up to a dip in in any hot beverage!

3 large (not extra-large) eggs

1 teaspoon lemon extract

1 Tablespoon finely-grated lemon zest

2 cups flour

3/4 cup + 2 Tablespoons sugar

2 teaspoons baking powder

1/2 teaspoon kosher salt

1 cup pistachio nuts, roughly chopped

Preheat the oven to 300-degrees and put the racks in the center of the oven. Line two cookie sheets with parchment paper or silicon baking mats.

In a small bowl beat the eggs, lemon extract, and lemon zest until very well combined.

Combine the remaining ingredients in a large bowl, mixing well. Add the egg mixture to the dry ingredients and, starting with a spatula or spoon, combine the ingredients. Use your hands to finish mixing, as this is a very stiff dough.

Divide the dough in half (weigh to be exact), and on a floured board shape each half into an even log, 12-inches long. Place the logs on one of the baking sheets, leaving plenty of space between, and place in the preheated oven. Bake for 50 minutes.

Remove from the oven, and using a very long spatula, place each log on a rack and allow to cool for 5 minutes. Slice each log into 1/2-inch slices and place them on the baking sheets (this time it will require 2 sheets). Reduce the oven temperature to 275-degrees. Place the biscotti in the oven and bake for 25-30 minutes, or until golden brown and almost crisp throughout. Transfer to a wire rack to cool and dry. (For extra-crisp biscotti, leave on the baking sheets to cool.)

Biscotti keeps well in an air-tight container for up to a month.

Lemon & Lavender Shortbread Cookies

Lemon-Pistachio Biscotti