LATELY : STUDIO SNAPS

A few snaps of a project I worked on before I left for my trip.  These were for a photoshoot and I'm dying to see the photos!  The dusty blue and lavender combo has really been getting to me lately.  I'm obsessed. Can't wait to share more of this suite soon. 

XO 

EDIBLE GIFTS : LAVENDER SHORTBREAD COOKIES

I love making these lavendar cookies and at the request of Cami, I whipped up a batch these week to bring to her studio.  I haven't quite mastered these appearance wise, but they are definitely delicious.  I foresee more baked gifts in my near future, so stay tuned!

Lavender Shortbread Cookies: 

5/8 cup butter 

1/2 cup white sugar 

1 egg 

1/2 teaspoon vanilla 

1 tablespoon lavender flowers 

1 1/2 cups all-purpose flour 

(we've made this with substitutes to be gluten free and they still turned out great!) 

Preheat oven to 350 degrees 

Grease cookie sheets 

Cream together the butter and sugar

Beat the egg and blend it into the butter and sugar

Add vanilla, mix in lavender flowers, and the flour

Drop by taespoonfuls onto cookie sheets

Bake about 10 minutes or until golden

Remove to cooling racks and sprinkle with decorative sugar (optional)

WHIMSICAL PURPLE POPPIES

I've been having a good time experimenting with different types of floral paintings lately.  If you follow on instagram (@shannonkirsten) you've seen several sneak peeks by now.  I am looking forward to turning these into prints (& other products) for the shop.  

{  painted using gouache }

xox

GLUTEN FREE LAVENDER COOKIES

Are you ready for a delicious treat?!

I'm really into these lavander shortbread cookies (thanks mom).  I posted some she made me on instagram last week and decided I needed to try my own and share the adventure with you. I'm going to give you some options...so in case you're not a freak like me (aka trying to live dairy & gluten free) you can make them the "normal" way.  Have fun, enjoy, and share a few! 

Lavender Shortbread Cookies: 

5/8 cup butter  (earth balance for dairy free)

1/2 cup white sugar (or lower cal sugar substitute of your choice)

1 egg (egg beaters for dairy free)

1/2 teaspoon vanilla 

1 tablespoon lavender flowers 

1 1/2 cups all-purpose flour (gluten free baking flour)

*the original recipe called for an optional extra 1/2 cup sugar and 1 tbsp lavender for decoration, my mom said it was too strong so I left that part off as well, but that's up to you! 

Preheat oven to 350 degrees 

Grease cookie sheets 

Cream together the butter and sugar

Beat the egg and blend it into the butter and sugar

Add vanilla, mix in lavender flowers, and the flour

Drop by taespoonfuls onto cookie sheets

Bake 15-20 minutes or until golden

Remove to cooling racks and sprinkle with decorative sugar (optional)

*I ended up taking mine out at about 10 minutes, I'm not sure if it was due to the substitutions I made so you might want to start at 10 and check on them so they don't burn.

xoxo