Happy Holidays! I told myself I’d keep things simple this season and make just one shortbread recipe for all my gifts, bake sales, cookie swaps and parties. I saw the gorgeous shortbread wreath on the December cover of Bon Appetit Magazine and I HAD to have/make it.
I was beyond excited when I discovered the cookie wreath came from one of my favorite chefs/pastry shops, Will Werner of Craftsman & Wolves. This past weekend I picked up a few a cookies to taste before attempting to make them. At 1/8″ thick, they’re delicate and dainty but rich. Each is carefully dipped in icing and topped with dried flowers and fruit. I was skeptical that having lavender inside and flowers on top would be floral overload but it was just the right amount. After the taste, it was time to test!
I like my shortbread cookies thicker so I doubled the thickness to 1/4″ and made 20 3″ cookies per the recipe. I have quite a bit of scrap dough leftover so I could probably get another 8 or so cookies out of that. The dough is sticky but I managed to roll it out with a lightly floured surface rather than in between parchment sheets.
While the cookies baked, I made the icing. I made half a batch to start and that was plenty for 20 cookies. The icing has a paste-like consistency which is how it should be. I dipped each cookie, shaking it to let the excess icing run off, then flipped the cookie right side up and shook it a bit more to get the icing to spread evenly. If the icing is the proper consistency it shouldn’t run off the edge of the cookie. I dipped 3 cookies at a time. They dry quickly and I needed to add decorations.
I wanted to decorate with dried flowers but ended up using what I had on hand – dried cranberries, raw unsalted pistachios and candied violets. Apparently dried flowers are not easy to come by in San Francisco. Chef Werner recommended Rainbow Grocery and I confirmed that they have dried roses and lavender. If you have the time and care to have more variety, it’s probably better to pick your own edible flowers to dry.
I placed each chopped pistachio, dried cranberry and candied violet petal one by one. It was incredibly tedious but I loved it. It took me about an hour to decorate 20 cookies. I’m really pleased with how they turned out! If decorating is not your thing, the cookies taste just as delicious without the icing.
Recipe: Lavender Shortbread Wreaths from Craftsman & Wolves
Makes: 20 3″ cookies, 1/4″ thick
Bakes: 16 minutes
Note: Make 1/2 batch icing
Equipment: 3″ fluted cookie cutter, 1″ diameter pastry tip
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