I couldn’t wait to share this recipe with everyone. This year marked the 2nd Annual Food Blogger Cookie Swap where bloggers all over the world participated in a cookie exchange. There is nothing like getting home-made cookies waiting for you when you come home.
Last year I made my famous rugelach which has been getting some pretty awesome publicity lately and is now a family favorite. But for this years sweet treat, I wanted to make something a little brighter and softer. I have some dried lavender leftover from when I made panna cotta and was eager to make lemon bars. I asked on Facebook a few weeks ago whether I should pair rosemary, thyme or lavender with the lemon bars and majority chose lavender, so I did. Though..watch out for rosemary and thyme, I think that would be a gorgeous combination too.
Erin over at The Spiffy Cookie and Julie from ROJ Running were the lucky recievers of the lemon bars and of course I recieved some amazing treats from them too! Erin sent me mollasses cookies and Julie cherry-limade cookies. Yumm!
- 1/2 lb butter, room temperature
- 1/2 cup sugar
- 2 cups flour
- 1 Tb dried lavender
- 1/8 tsp salt
- 6 eggs, room temperature
- 2 cups sugar
- 1 cup fresh lemon juice (About 3-4 lemons)
- Zest of 2-3 lemons
- 1 cup flour
- powdered sugar, for dusting
- Preheat the oven to 350 degrees F. For the crust, cream the butter and sugar together in mixer until well incorporated.
- In another bowl, add together the flour, salt and lavender. Add flour mixture to butter mixture with mixer on low and mix until just incorporated.
- With floured hands, take dough and gather into a ball. Then flatten dough and form in a 9 x 13 baking dish, bringing up 1/2in on each side.
- Allow to chill in refrigerator for 30 minutes.
- For the filling, whisk together the eggs, sugar, lemon zest, lemon juice, and flour. Pour over the crust and bake for about 30 minutes, until the filling is set. Let cool to room temperature.
- Cut into triangles and dust with confectioners' sugar.