Oh my my my, grandma will be impressed with this new version of a classical favorite. These cookies are so good...one just won't be enough! We like them dipped into chocolate, but the classical rolled in powdered sugar would still be delightful with these candies.
Lavender Whiskey Balls
1 Lavender Shortbread Cookie Mix
1 Cup powdered sugar
1 1/2 cups pecans, chopped
2 Tbsp Lavender Simple Syrup
1/3 cup Whiskey
Candy Melts or chocolate chips for coating.
Mix together Lavender Shortbread Cookie Mix according to package. Press dough into a 9" x 9" baking pan. Bake until lightly golden, let cool and then crumble the shortbread bars into crumbs. I like to use a gallon zip lock bag and then with rolling pin crumble the cookies as it creates less mess.
In a mixing bowl, stir together whiskey, 1 cup powdered sugar and lavender simple syrup. Stir in the pecans and crumbled shortbread cookie mix until combined.
Cover and place into refrigerator for about 30 minutes. Remove from the refrigerator and with a cookie scoop make your dough into small balls. Set on wax paper or silpat sheet.
Melt your candy melts or chocolate and dip your candy balls into chocolate to coat. Let chocolate harden and serve.
I am Nicole Callen, lavender lover, farmer, and owner of Norwood Lavender Farm. My intention for this page is to bring you great lavender related content that you can use. Most of it contains culinary adventures that transpire in my kitchen, as I have a love for the complex floral flavor and depth that lavender brings to cooking.