I've had the gorgeous Cooking with Flowers cookbook bedside for weeks and every few nights, I flip through the pages, rereading recipes and scanning images. I am so darn enamored with it. Every beautiful bit.
It's probably trite and dumb to advertise my affection for flowers. I mean duh...who doesn't like flowers? That's like not liking music or clouds or baby animals or something. If you follow this blog, you'd also realize that I post a plant photo of sorts almost every Friday Finds. My instagram is a pedal paparazzi. I've also been known to call flowers "nature's rainbow sprinkles." As far as I'm aware, that's a JL original.
But I've also used edible flowers in food for years. My go-to are calendula petals on salads (since they are common at my grocery store). Oh yes- there's a whole calendula chapter in this book. The prettiest ravioli I've ever seen... But squash blossoms, violets and roses have all been favorites.
And the cover shot of the Flowerfetti Cake. Holy moly what gorgeous photos. Cover to cover, it's a work of art.
The Lavender Mango Sandwich Cookies stuck out to me since my mom has a giant lavender bush in her yard and mangos are gorgeous and plentiful this time of year in SoCal.
Bee fortresses in lavender bushes are abundant too.
Lavender makes way into a shortbread cookie. It tastes nothing like a candle or shampoo or other drugstore purchase. Or rather, if laundry detergent tasted like these, I'd eat laundry detergent.
Then it's rolled into a 2" log....chilled, sliced and baked. That simple.
A mango buttercream is made and your powdered sugar quantity will be based on the size/juiciness of your mango. Watch your back with this one.
Now it's time to sandwich away! Don't be shy.
Lavender Mango Shortbread Cookies
Recipe by Miche Bacher, Cooking with Flowers Cookbook
INGREDIENTS: (makes about 24 sandwiches)
- 3 cups all-purpose flour
- 1 teaspoon salt
- 1 ½ cups (3 sticks) unsalted butter, room temperature
- 1 cup sugar, plus about 2 tablespoons for sprinkling
- 6 egg yolks
- 1 teaspoon pure vanilla extract
- 1 tablespoon dried lavender buds or 4 tablespoons fresh lavender buds
- ½ cup mango buttercream (recipe below)
- ½ cup (1 stick) unsalted butter, room temperature
- 1 mango, peeled, sliced and mashed
- 1 teaspoon lime juice
- 3 cups confectioners’ sugar, more or less to taste
Beat butter until smooth. Add mango and lime juice and beat for about 3 minutes. Beat in confectioners’ sugar, a bit at a time. You might not need the whole amount of sugar or you might opt for more, depending on the consistency and flavor you are looking for. Makes about 2 cups.
For the shortbread:
1. Combine flour and salt in a bowl; set aside.
2. With a mixer, beat butter and sugar on low speed for about 1 minute and then, over the course of another minute, increase the speed gradually and beat until mixture is light and fluffy; when you reach high speed, beat it for 5 minutes more. Mix in egg yolks, one at a time, making sure each one is fully incorporated before adding the next. Add vanilla and lavender to help release its essential oils into butter. Add flour mixture and beat until you don’t see any streaks of flour.
3. Lay a large sheet of parchment paper on the counter and scoop the ridiculously soft and messy dough right onto it, forming a log that’s 2 inches in diameter and about 16 inches long. This can get messy: you may wait to refrigerate the dough for easier handling. Refrigerate the rolled dough for at least 2 hours and up to overnight, or freeze for up to 2 months.
4. Preheat oven to 350 F and line baking sheets with parchment paper. Cut dough log into ¼-inch-thick slices and place them about 1 inch apart on prepared baking sheets. Sprinkle the top of each cookie with a touch of sugar. Bake cookies for about 10 minutes, or until just golden brown around the edges. Let them cool on their baking sheets.
5. Flip half of the cooled cookies upside down and spread a little mango buttercream on the upturned halves. Sandwich with unspread cookies. Sandwiched cookies should be eaten within a few hours, but you may store the unfilled cookies for up to 4 days in an airtight container.