Save Me San Francisco

I recently spent a week in San Francisco for spring break. This is quite possibly one of my absolute favorite cities, largely due to the food scene. Every time I visit, I feel like all I do is eat, and I'm not complaining. This past trip I got to try some new dishes like the chicken porridge at Out the Door, pho ga at Turtle Tower, xiao long bao at Shanghai Dumpling King, "salad basket" at Suppenkuche, bi bim bap at Be Bop, and a dosa at  Udupi Palace. I also hit up some of the tried and true favorites like crawfish beignets at Brenda's, honey lavender ice cream at Bi-Rite, pizza at The Cheeseboard, and chai tea at Philz. I could not have stopped by all these places without my wonderful hosts Krista, Ralph, and Jennifer. Thanks all of you!!

One snack I loved and was inspired by was the sea salt lavender shortbread cookie from Batter Bakery. I actually thought I might be able to replicate it, so I did some searching and found a recipe for honey lavender shortbread cookies. These are super yummy and are not soapy tasting at all. To make things even better, they are incredibly easy to make, you just throw everything into your kitchenaid mixer :) and press it all into a pan. Definitely try these out, they are delicious.

Sea Salt and Lavender Shortbread Cookies
from Spache the Spatula

• 2 1/2 cups all-purpose flour
• 2 tbsp corn starch
• 1/3 cup granulated sugar
• 2 tsp culinary lavender
• 1 1/2 sticks unsalted butter, softened
• 1 tsp kosher salt
• 1/2 tsp vanilla
• 3 tbsp honey
• Sea salt for sprinkling

1. Preheat oven to 350 degrees. Grease an 8″x8″baking tin with butter or non-stick spray. Line with parchment paper and grease the parchment paper as well (make sure there is enough overhang of the parchment paper so that you can easily lift the cookies out of the tin). Set aside.
2. In the bowl of an electric mixer fitted with the paddle attachment, combine all of the ingredients and mix in low speed until combined (it’s fine if the dough is crumbly).
3. Press the dough into the prepared tin. With a fork, poke the surface of the dough all over.
4. Bake for 30-40 minutes, or until golden brown and the cookies feel firm when lightly pressed
5. After you remove to cookies from the oven, sprinkle the tops with sea salt. Allow to fully cool in the pan before removing and slicing into 16 equal squares.