Lemon Lavender Shortbread

This beautiful recipe is from Reduce Footprints, though I have changed a few ingredients and altered the preparation significantly.

I wanted to try it with rosemary, as suggested, but I somehow killed my [second!] rosemary plant. :/ My lavender was beautiful and fragrant, so I snipped off a good portion, zested a healthy lemon, and went to work.

I used kamut flour, and it seems to be significantly denser than regular flour because I had to alter the ratios of Earth Balance to flour significantly. I also used less salt, added coconut oil, and chose not to roll mine out. In the end, it was about 40% organic. ;) Here you go!

1 1/2 cup Earth Balance
3/4 cup organic white sugar
2 1/2 cups organic kamut flour
3 tbs fresh lavender, minced
2 tbs coconut oil
rind of 1 medium lemon, grated
1/2 tsp artisan salt
3 tbs agave nectar

Preheat the oven to 350. Blend lavender, lemon zest, salt, and 1/4 cup sugar in a blender until lavender is minced. (I didn’t want visible green bits.) Microwave Earth Balance until it is soft and add to flour in a large bowl. Mix all ingredients together. Dough should be crumbly but should stick together well enough enough to form a ball. Roll into small balls (I made mine 1 1/2 inch in diameter), flatten, and place the cookies on a baking sheet lined with parchment, allowing 1 inch between each cookie. Bake for 15-18 minutes, or until the edges are just barely golden. The centers should be soft and the edges should be flakey.

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