I love how inspiration in the kitchen can stem from most anywhere.  It can be a smell reminiscent of childhood or an unexpected ingredient at the market.  Other times, it is a new technique, alluring blog post or curious venture into a new cuisine. 

This time, it was a teeny tiny discovery during my last trip to the Metrolina Antiques Show. 

I was with my scavenging soul sister, Nikki of Not Made in China, for the big show and we spent three hours rooting around in antique lover's paradise. We both scored some old wooden textile spools (see what else Nikki found that day here)  and then I deviated into cookware, a burgeoning collective interest of mine.  I love the rustic detail of antique bakeware with its tarnished metal like battle scars, denoting earned experience.  

I arrived at a table littered with objects, metal and wood scattered like wildflower seeds across the surface of the table. I began moving and touching the antiques, picking things up, examining with a glance and quickly setting them aside, moving on to the next piece. Grabbing, picking, looking, digging, feeling and then.... 

 ...I found it.  A small container holding the most miniature and complete set of cookie cutters.  The seller said it was missing its top but, to me, it wasn't missing a thing.  I had a new bakeware find and inspiration for my next kitchen adventure. 

I decided on shortbread. Buttery, crumbly shortbread. With lavender, my current star herb. I've roasted chickens with lavender, made lavender syrups to drizzle over my ice cream, still working on a tapioca pudding recipe with lavender and now,  lavender shortbread cookies. Miniature lavender shortbread cookies. 

I decided to use a recipe by Joy the Baker that uses natural cane sugar and a hefty dose of butter. Shortbread cookies should nearly melt in your mouth with their crumbly texture. That's how you know the butter is doing its J-O-B!

There were audible squeals of delight coming from the kitchen and several verses of this made-up song, "Mama's little baby loves shortbread, shortbread..."  

I know its not the right words, but you get the idea. If these cookie cutters had cheeks, I would pinch them. So effing cute. The best part is that when you have miniature cookies, a little dough goes a long way. The worst part is that those miniature cookies can be eaten by the cookie sheet-ful without the slightest idea that you may have just consumed a whole stick of butter by yourself.  

Remember mini-snickers bars? It never feels sinful because they're small and then you've gone and eaten twenty. Yikes!  Sneaky and small, but dammit they're cute. 

After baking these little cuties, I got inspired to make something equally cute to hold the shortbread babies. I had a few muslin bags in the cupboard and pulled out my stamps and a pencil with a fresh eraser and went to town. See picture, bottom right.  

 Actually, I think I may have stumbled upon my wedding favors. Muslin bags aren't expensive and the stamping took no time at all. Plus, these cookies can be frozen to be used for a later date. I can make them ahead of time. 

These cookies may have a story to tell after all. 

For the complete recipe, click here.  Happy Thursday!