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Kahili Ginger Lavender Shortbread Cookies


We’re grateful to Kyra Bramble, owner and chef at More Pleaze  for this recipe!  Here’s what she says about these delicious cookies, “Although not a wild invasive, lavender grows well on the higher elevations of the Hawaiian Islands, and happens to pair perfectly with Kahili Ginger. These cookies are light enough for the warmer months, and flavorful enough for the holidays. Local macadamia nuts add a pleasant crunch and flavor. The lavender and the ginger both contain the compound linalool – which aids sleep and stress reduction, so notice if you feel especially calm after binge eating a few of these…”



2 cups all purpose flour
1/2 cup macadamia nuts
1/3 cup sugar
2 Tablespoons culinary lavender
2 Tablespoons Kahili Ginger powder
1 cup butter, in pieces
1 1/2 teaspoons vanilla extract
1 teaspoon sea salt


In a food processor combine all the dry ingredients (including macadamia nuts and lavender) and pulse until combined. With food processor running, add the vanilla and butter and process until a large dough ball has formed.


Remove the dough and knead a few times to combine all pieces. Roll into a giant ball and wrap with saran wrap or roll into a cylinder and wrap with wax paper. Transfer to refrigerator to chill for 2-24 hours.


Preheat oven to 350° F and line a baking sheet with teflon or parchment paper.


On a floured surface, roll out the dough to 1/4 inch thick. Using a cookie cutter or a jar, cut the dough into rounds and transfer to the baking sheet, leaving at least 1/2 inch space between each one. Sprinkle with extra lavender and sugar.


Bake for 12-15 minutes or until the edges begin to brown. Allow to cool before serving.

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