Recipes

Lavender-Lemon Shortbread

Makes approximately 36

¾ cup unsalted butter
½ cup confectioners’ sugar
1 teaspoon vanilla extract
½ teaspoon lemon extract
1½ cups all-purpose flour
¼ teaspoon salt
1½ teaspoons dried lavender
1 tablespoon fresh lemon zest
3 tablespoons granulated sugar

1. In a medium bowl, beat butter, confectioners’ sugar, vanilla extract, and lemon extract with a mixer at medium speed until creamy.

2. In a separate medium bowl, sift together flour and salt. Slowly add flour mixture to butter mixture, beating until combined. Fold in lavender and lemon zest.

3. Shape dough into a ball or disk, and wrap in plastic wrap. Refrigerate for at least 2 hours or overnight.

4. Preheat oven to 350º. Line a baking sheet with parchment paper.

5. On a lightly floured surface, roll dough to ¼-inch thickness. Using a 2-inch round fluted cutter, cut cookies, rerolling remaining dough only once. Place cookies on prepared pan, and evenly sprinkle with granulated sugar.

6. Bake until edges of cookies are slightly browned, 10 to 12 minutes. Let cool on pan for 1 minute; transfer to wire rack to let cool completely.

Creamy Goat Cheese Blancmanges

Makes 24 servings

1¼ cups cold skim milk
1 tablespoon unflavored gelatin
1 cup nonfat half-and-half
6 ounces goat cheese
¼ cup honey substitute*
1 vanilla bean, split lengthwise and scraped, seeds