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Lavender Shortbread

Butter. Flour. Sugar. Salt.

I sit for hours on our front steps, the French lavender bush draped across my lap, watching the bees dance over the blooms, legs laden with pollen. Bubbling like a fish tank, these workers harvest with purpose, never stopping to acknowledge my presence. I watch them glide over the blooms, occasionally darting across my face to the rosemary bush, avoiding the bumblebees that also feed on the purple flowers.

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FAIL: Ghoreyba Soumsoum (Chickpea Flour Cookies)

Whenever we make big Indian dinners, we always make these cold, spicy chickpea and yogurt snacks to eat while the curries are simmering. And given that we do that a few times a year, there's always a bag of chickpea flour in our cabinet. Recently we discovered two open bags, and wanting to shed the excess, Todd asked me to find another use for it.

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Dahlia Cookies

It was 3am when we pulled away from our apartment that last time, and noon when we hit El Paso. We'd driven through 600 miles of Hill Country, mesquite, sage and then desert, mesas, and mountains. The next day and the next were the same, canyons of sand and rock and unforgiving light. We crossed dry grassy land, then drier river beds as we coursed north.

Then we began to climb.

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Moravian Spice Cookies

The last time I went to fancy food section of a department store, I swear I saw Moravian Spice Cookies in nice holiday gift tins. I didn’t eat them growing up, and I don’t have any other cookbooks that reference them, so I was intrigued by their inclusion in Alice Medrich’s Cookies and Brownies. I always wondered where Moravia was and what made these cookies Moravian, so this would be my chance to find out.

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