Pistachio-Lavender Shortbread with Honey Glaze

Dessert | Makes 18 cookies

These elegant shortbread cookies showcase the sophisticated pairing potential of the Bee's Knees in cookie form. Ground pistachios add subtle earthiness and richness, while lavender provides the floral note that ties directly to the botanical gin. A delicate honey glaze adds the final touch, creating cookies that taste like they belong in a luxury bakery.

Ingredients

• 1 cup unsalted butter, softened
• ½ cup granulated sugar
• 1 teaspoon vanilla extract
• 1¾ cups all-purpose flour
• ½ cup raw pistachios, finely ground
• 1 teaspoon dried culinary lavender buds, finely ground
• ½ teaspoon kosher salt
• For glaze: 1 cup powdered sugar
• 2 tablespoons honey
• 2-3 tablespoons fresh lemon juice
• ½ teaspoon dried culinary lavender buds, coarsely crushed

Instructions

1. Cream together softened butter and granulated sugar until light and fluffy, about 3 minutes.
2. Beat in vanilla extract.
3. Whisk together flour, ground pistachios, ground lavender, and salt in a separate bowl.
4. Fold dry ingredients into butter mixture until just combined.
5. Shape dough into a flat disk, wrap in plastic, and refrigerate for 30 minutes.
6. Preheat oven to 325°F. Line baking sheets with parchment paper.
7. Roll dough to ¼-inch thickness and cut into desired shapes.
8. Place on prepared baking sheets and bake for 12-15 minutes until edges are just set but centers are still slightly soft.
9. Cool on baking sheet for 5 minutes, then transfer to a wire rack.
10. For glaze: whisk together powdered sugar, honey, and lemon juice until smooth.
11. Drizzle glaze over cooled cookies and sprinkle with crushed lavender buds.
12. Allow glaze to set before serving.