Lavender Shortbread Cookies with Chocolate Creme
Ah, the sandwich cookie. It’s like three desserts in one. The top, the bottom, the filling… what to eat first?
My family members approach this dilemma in a variety of ways. My husband pops the whole thing. One giant mouthful. I take it bite by bite. My eldest daughter takes off the top and then eats the filling and the bottom like an open-faced sandwich. My middle daughter licks the filling out completely, then devours the cookies. And my little guy likes to paint his face with the filling then crack himself up as he looks in the mirror afterward. Sandwich cookies make for some good times.
These adorable little things are perfect for entertaining or as a sweet gift for someone special. Think Valentine’s Day, Mother’s Day, a baby or bridal shower, or just because. The lavender is delicately fragrant and oh so sophisticated. It’s a lovely upgrade to your standard shortbread. The chocolate filling provides the familiar decadence you’ve come to expect from a sandwich cookie. It’s a delicious combination and you’ll have as much fun making them as you will watching your loved ones enjoy them… no matter what their method. : )
Here’s what you’ll need:
The shortbread is slightly adapted from Mattie’s Sassy Vegan Shortbread Cookie recipe
- 1-3/4 cups unbleached, all-purpose flour
- 2 tbsp sorghum flour (arrowroot or tapioca flour will work as well)
- 1 tbsp fresh lavender, ground with mortar and pestle
- 1 cup (2 sticks) Earth Balance vegan butter, room temperature
- 1/2 cup + 2 tbsp vegan powdered sugar
- 1 tsp pure vanilla
- powdered sugar for dusting (optional)
For the chocolate creme filling
- 1/4 cup Earth Balance vegan butter, softened
- 1/8 cup unsweetened almond milk (or other non-dairy milk)
- 1-1/2 cups vegan powdered sugar, divided
- 1/4 cup unsweetened cocoa powder
Preheat your oven to 350. In a mixing bowl, whisk together the all-purpose flour, sorghum flour and lavender. In a separate bowl using an electric mixer, beat the butter until creamy. Add the powdered sugar and vanilla to the butter and cream together.
Pour half of the dry ingredients into the wet and mix until smooth. Add the other half of the dry ingredients and mix again until smooth and well-combined.
On a lightly floured surface, roll out your dough to about 1/4-1/2 inch thick. Cut with your cookie cutter and place your cookies on parchment-lined baking sheets about an inch apart.
Bake for 10-15 minutes, depending on your oven. Watch them carefully so they don’t burn. Allow your cookies to cool completely before filling with the chocolate creme.
To make the filling, use an electric mixer and cream together the butter and milk. Add half of the powdered sugar and beat until combined. Add the other half and the cocoa powder and continue to beat until the creme is light and fluffy.
To assemble your cookies, use your fingers to roll about 2 teaspoons of the creme into a ball. Then place the ball into the palm of one hand and use your other palm to flatten it slightly. By semi-flattening the creme in your hands, you lessen the risk of breaking your cookies when pressing down on them. Place the creme between two cookies and keeping the cookie in your hands (not on the table), apply gentle pressure until the creme is flattened to your liking. Place on a cookie rack to dust with powdered sugar later (optional).
Once your cookies are all assembled, use a sieve to lightly dust them with the additional powdered sugar.
If you have some shortbread cookies left over, consider decorating them with a simple vegan glaze! Just take about 1/2 cup powdered sugar and add a 1/2 teaspoon of non-dairy milk and whisk together. Add more milk or more sugar to attain the desired consistency. I colored my glaze with some beet powder and came up with these pretty little things.