In general, I am a fairly adventurous eater. I will try almost anything once. It hasn’t always been so, but Mom was right – my taste buds have definitely changed since I was a kid. However, one thing I have had a bear of a time getting on board with has been floral flavorings. I think my aversion a few years ago started when a friend was traveling to Paris and I begged him to bring me back a macaron. He did, and I was so excited to try it. It was pink as can be and so lovely, until I bit into it and promptly spit it out. It was rose flavored and oh, that is just really not my thing. Ever since, I have been basically unwilling to try floral accents of any kind.
When thinking of ways to make use of my recent Meyer lemon bounty, I recalled that lemon and lavender are a classic flavor pairing. I was definitely wary, associated lavender much more with my yoga studio and lotions than anything else. But curiosity got the best of me, so I tried it, albeit somewhat hesitantly. I was pleasantly surprised to discover that I really enjoyed this pairing. The lemon and lavender are nicely balanced – both are present without overpowering, and they combine to give such a unique flavor that I found these shortbread absolutely irresistible.