Lavender Shortbread Cookies

  ✂︎

Favorite

Comment

List

       

Share

• Step 1

  In a small bowl, sift flour and salt together, then set aside.

• Step 2

  Place lavender and 1 Tbsp of sugar in a mortar and grind lightly with the pestle. Place the lavender mixture in a large bowl with the remaining sugar and the butter. Cream ingredients together until smooth. Add vanilla extract and combine. Add the flour mixture, a little at a time and beating between additions, to the butter mixture until it forms a dough.

• Step 3

  Shape dough into a disk, wrap tightly in plastic wrap and refrigerate for 30 minutes.

• Step 4

  Line a large baking sheet with parchment paper and set aside.

• Step 5

  Remove dough from refrigerator and roll it out to 1/4 inch thickness on a lightly floured surface. Cut into shapes (I used a fluted edge cookie cutter, but you can also cut into squares) and place on the prepared baking sheet. Place in the freezer for 15 minutes.

• Step 6

  Preheat oven to 325 degrees while cookies are in the freezer.

• Step 7

  Remove the tray and bake cookies for 12-14 minutes until lightly browned around the edges. Cool on the baking sheet for 5 minutes before transferring to wire rack.

• Step 8

  Cookies can be stored in an airtight container for up to 5 days.

Comments

Leave your comment