Lavender Shortbread Cookies
MAKES 36
To make these cookies extra special, sprinkle with coarse sugar before baking or dip in melted dark chocolate after baking (see Cook's Tip).
Ingredients
- 1 tablespoon culinary lavender
- 2 cups all-purpose flour
- 1/2 teaspoon kosher salt
- 1 cup unsalted butter (at room temperature)
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
Optional Ingredients
- Coarse sparkling sugar
- Small lavender buds
Directions
- Crush lavender with a mortar and pestle or pulse in a spice grinder until fine. In a medium bowl, whisk together flour, lavender, and salt. Set aside.
- In bowl of electric mixer, combine butter and sugar. Beat at low speed to combine; then, increase speed and beat until creamy. On low speed, add vanilla. Gradually stir in flour mixture until dough just comes together.
- Divide dough into two equal pieces. Form into two logs about 1 1/2 inches in diameter and wrap each in plastic wrap. Chill for 1 hour or longer.
- Adjust oven rack to middle position and preheat to 325°F. Cut logs of dough crosswise into 1/3-inch slices. Place slices on parchment-lined baking sheets. Sprinkle with coarse sugar and small lavender buds, if desired.
- Bake on middle rack, one sheet at a time, 10 to 12 minutes or until edges of cookies just begin to turn golden. Remove to a wire rack to cool.
Cook Tips
For chocolate-dipped shortbread, dip ends of cookies in melted dark chocolate and place on parchment paper to cool.
Nutrition
- Calories: 80
- Fat: 0.0 g
- Saturated Fat: 3.0 g
- Trans Fat: 0.0 g
- Cholesterol: 15.0 mg
- Sodium: 35.0 mg
- Carbohydrates: 7.0 g
- Fiber: 0.0 g
- Added Sugars: 2.0 g
- Sugar: 0.0 g
- Protein: 1.0 g