There is something so perfect and ageless about shortbread. Nothing trendy or hipster about it, just the most basic, easy recipe and yet it feels sophisticated and posh. There are only three ingredients in shortbread; butter, sugar and flour. I dolled these up to make lemon lavender shortbread, because that is what I had on hand and they are gorgeous together. Shortbread is a great canvas for other flavors. Try adding rosemary, chili powder, thyme, sage, star anise, rose water, or anything else you can dream up.
They are traditionally served with tea, but I just stopped by my friend’s new ice cream shop (Milkjam in Minneapolis) and brought home some outrageous ice cream that was begging to be made into an affogato. If you have never had an affogato, you need to run—not walk—to your coffee/espresso machine, brew up the darkest coffee you can muster and add a scoop of your favorite ice cream. The results are nothing short of miraculous. Add a couple shortbread cookies and you have heaven.