Name: Lavender Shortbread Cookies
Prep time: 1 h 20 min
Cook time: 10 min
Total time: 1 h 30 min
Ingredients: 2 cups all-purpose flour; 1/2 cup (1 stick) salted butter at room temperature; 1/2 cup white sugar; 1/2 teaspoon dried lavender buds or 1 teaspoon fresh lavender buds

Lavender Shortbread Cookies

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Simple ingredients let the flavor of your lavender shine through with this classic shortbread recipe. Give your Lavender Shortbread Cookies some extra sparkle with some sugar sprinkles, a little bit of frosting, or garnish with a fresh sprig of lavender.

Author: Norann Oleson
Prep Time: 20 minutes
Additional Time: 1 hour
Cook Time: 10 minutes
Total Time: 1 hour 30 minutes
Yield: Serves 20 1x
Category: Bakery

Ingredients

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2 cups all-purpose flour
1/2 cup (1 stick) salted butter at room temperature
1/2 cup white sugar
1/2 teaspoon dried lavender buds or 1 teaspoon fresh lavender buds

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Instructions

Using a mortar and pestle, crush the dried lavender into a fine powder. If you’re using fresh lavender, wash it thoroughly and then chop it finely.
Combine butter and sugar in a mixing bowl. Beat with an electric mixer until the mixture is fluffy, about 2 minutes.
Add the flour and lavender to the mixing bowl, stirring until the mixture has a crumbly texture.
Add 1 to 2 tablespoons of ice-cold water to the dough and knead until the dough is just combined; it should be soft but not sticky. If it feels too sticky, add 1 tablespoon of flour and knead. Repeat as needed to get the dough to just come together.
Put the dough on a piece of plastic wrap or waxed paper. Shape it into a log about 8 inches long and about 2 inches in diameter.
Wrap the dough log and put it in the freezer to chill for 30 minutes to an hour.
Preheat oven to 325 degrees F and line two baking sheets with parchment paper.
Unwrap the chilled dough and put it on a cutting board.
Use a sharp knife to cut the dough into slices 1/4- to 1/2-inch thick.
Space the cookies about 2 inches apart on the baking sheets.
Bake for 10 to 12 minutes. Be careful not to overbake.
Let cookies cool on the baking sheets for 10 to 15 to allow them to set.
Transfer cookies to a wire rack to finish cooling.

Notes

English lavender works best in this recipe, and dried lavender buds will really infuse the flavor; just don’t overdo it.

Find it online: https://foodgardening.mequoda.com/recipe/lavender-shortbread-cookies/