These lavender shortbread cookies are buttery and lightly sweet, with a floral flavour and aroma from dried lavender. They’re a perfect cookie to pair with tea or give as a gift.
- 2 tsp dried lavender
- 3 sticks (¾ lb) salted butter at room temperature
- 1 cup sugar
- 1 tsp vanilla extract
- 17.5 oz (3.5 cups) of flour
- Grind the lavender up very finely using a mortar and pestle, until it is almost a powder.*
- In a stand mixer** fitted with the paddle attachment, mix together the butter, sugar and lavender powder until combined and spread around the bowl.
- Add the vanilla and mix until it disappears.
- Add the flour to the bowl and mix together until a dough ball forms.
- Roll the dough out on a baking mat about ½” thick, then cut desired shapes. Squares, rectangles and circles all work well.
- Place the cookies on a sheet tray and refrigerate for 1 hour, until cold and firm to the touch.
- Preheat oven to 350F.
- Bake the cookies for 20-25 minutes until the cookies are lightly golden brown on the edges.
- Let the cookies cool to room temperature and enjoy!
*If you don’t have a mortar and pestle, chop the dried lavender as finely as possible with a knife or bash it with a rolling pin.
**You can use a hand mixer as well, but you will need to do more kneading and shaping at the end. The stand mixer will beat it into a cohesive dough that can be rolled, but a hand mixer will not. It just kind of ‘tosses’ it about as crumbs, so you will need to shape it more by hand at the end of rolling.
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