I was inspired this week to create a few things using the edible flowers I had been drying throughout the summer. I was inspired by Loria Stern's Instagram posts of her beautiful flower cookies. She opened my eyes and my imagination to new floral ingredients and edible ideas. 
I went into my storage of bee balm, calendula, blue bachelor buttons, chive blossoms, and lavender. Here are some photos of a recreated "Confetti Cake" from my cookbook "Beautifully Delicious", flowered shortbread cookies, and homemade ricotta with my Herbes Salee and chive blossoms. I've also included some photos of my drying racks. 

Every year the Garden Club Federation of Massachusetts (GCFM) holds a forum that invites professional speakers to present themselves to garden club program committee members.  As a speaker and presenter this is a wonderful opportunity for  me to introduce myself and my cooking and gardening programs to more than 200 Massachusetts garden clubs.  
My goal is to make myself memorable as I entice the club members to my table so I can give my 30 second "elevator speech" sales pitch and get each visitor to remember me.  How do I do that?  First, I try to dress up my little 3 foot table space with pretty fabric and a laptop slide show of my gardens. 
 Second, I smile...a lot!  
Third, I bring out my secret weapon...food.  Each year I bring a tasty dish for visitors to sample.  Each recipe needs to be quick to hand-out, not too fussy or messy to eat, and include ingredients that relate to my cooking demonstration topics.  This year I offered my favorite herbal treat.  My rosemary shortbread cookies are always a winner and are so easy to make.  The best thing about this recipe is that I can make the dough ahead, freeze it, and then thaw out the dough just before I'm ready to bake.  The dough will hold well in the freezer for 3 months.  Enjoy!
 

Cookies:
2 sticks unsalted butter, room temperature
1 tsp fresh rosemary 
½ cup sugar
2 cups all-purpose flour
Optional Herbs: lavender, thyme, basil 

Icing:
2 1/4 cups confectioners' sugar, sifted
2 tablespoons light corn syrup
1 tsp lime juice and ½ tsp lime zest or 1/8 tsp lime oil
1 1/2 to 2 tablespoons plus 1 teaspoon milk

 Preheat the oven to 300 degrees.

1. Combine the rosemary and sugar in a  food processor turn on for 30 seconds to allow the herb oils to flavor the sugar.
2. Beat the butter and sugar together with a paddle in the bowl of an electric mixer until smooth but not fluffy.
3. Add the flour all at once and mix on low speed until the flour is incorporated and begins to form the dough.
4. Roll the dough out on a floured board into two 8-inch logs that are 1 ½ round.
5. Wrap the logs in plastic and chill for at least 30 minutes...wrapped dough can be frozen for up to 3 months if desired.
6. Cut the logs into ¼-inch slices and place on an ungreased cookie sheet.
7. Bake the cookies for 22 to 25 minutes.  Do not let the cookies brown or they will be over baked.
8. Allow the shortbread to cool on the pan for 5 minutes.  Remove to a cookie rack and cool completely before icing.
9. While the cookies are cooling make the icing.  Combine the icing ingredients in a bowl and stir until smooth.  Drizzle the icing in streaks over the cooled cookies (I use a fork).  If the icing is too thick add more milk 1 tsp at a time.  Be careful not to make the icing too runny.  Allow the icing to harden before serving and storing for later use.