Today I am participating in another blog hop! Isabel from The Family Foodie suggested that our group do a progressive dinner. Starting today at 5 pm EST we will all be tweeting and talking about our progressive dinner courses.
We have everything from soup to homemade bread and oyster shooters, and a wine pairing for each course. Follow the hashtag #SundaySupper to join us!
Have you participated in a progressive dinner?
I had never heard of one until I saw that a group I am apart of decided to do a virtual progressive dinner. I was intrigued. I noticed they still needed someone to do a dessert, so I happily signed up!
One of the people had described a progressive dinner like a pot luck type dinner. A group of people comes together, picks and theme, decides who will make what course, then on the day of the event travel from house to house eating each others offerings.
After much consideration, I decided to focus on the rustic chicken.
I found this recipe from Joy the Baker a few weeks ago and thought it would be a delicious compliment to the chicken.
These lavender shortbread cookies are a lovely change on a traditional shortbread cookie.
The lavender is subtle but floral. And the turbinado sugar adds a great flavor and crunch.
When Eileen was asking me what the cookie tasted like (when finding a wine paring) I found them a bit hard to describe. Buttery, crispy, salty, herbal…
Based on that Eileen chose a lovely Cupcake Prosecco to pair with the cookies.
I also loved how quick this recipe was. The dough only took 7 minutes to come together, sat in the refrigerator for a bit, then was ready to bake.
You can make it before you start dinner, leave it in the fridge while you make dinner, then bake the cookies while everyone else cleans up!
Lavender Shortbread Cookies
Recipe from Joy the Baker - makes about 50 cookies
- 1 tbsp dried lavender blossoms
- 1/2 cup + 1 tbsp raw turbinado sugar
- 2 sticks (1 cup) butter at room temperature
- 2 1/2 cups all purpose flour
- 1/4 tsp sea salt
- 2-3 tbsp milk (for brushing the cookies)
- Additional raw sugar for sprinkling on the cookies
To Make the Cookies:
- In a bowl mix together the flour and sea salt. Set aside.
- In a spice grinder (I used my new Cuisinart Hand Blender!) grind the lavender + 1 tbsp raw sugar until very finely ground.
- In the bowl of your stand mixer (or with a hand mixer) beat the butter, sugar, and lavender mixture with the paddle attachment for 5 minutes. It will be very light and creamy! (I occasionally stopped the mixer to scrape down the sides)
- After 5 minutes add the flour and beat on low speed until the dough comes together. It was in large chunks when I poured it out of the bowl. Form the dough into a ball and wrap in plastic wrap. Leave in the refrigerator for at least 30 minutes.
- Once you are ready for it, take out the dough and roll it out to 1/4 – 1/2 inch thickness then lightly prick the dough with a fork. Cut out shapes with cookie cutters.
- Place the cut out cookies on parchment or silicone lined cookie sheets and brush with the milk then sprinkle a bit of the raw sugar on top of each cooke. Place the cookie sheets in the refrigerator and preheat the oven to 350 degrees Fahrenheit. When the oven is preheated bake the cookies for 8-12 minutes, or until lightly browned on the edges.
- Let cool for a few minutes on the cookie sheets then finish cooling on cookie racks.
Don’t forget to check out the rest of the dinner, and tweet about your dinner with the hashtag #SundaySupper!