Lavender Shortbread Cookies
These cookies would be dreamy with earl grey tea, honey ice cream, or a cup of cold milk.
Cookies last, in an airtight container at room temprature, for up to 4 days.
I found this recipe on a blog called Joy the Baker.
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- 1 Tbsp
- lavender blossoms, dried
- 1 Tbsp
- sugar, raw (to combine with lavender)
- 1/2 c
- sugar, raw
- 1 c
- butter, unsalted - softened
- 2 1/2 c
- all purpose flour
- 1/4 tsp
- 1 small
- egg, beaten (for egg wash)
- sugar, raw (to sprinkle on top)
1In a medium bowl, whisk together flour and salt. Set aside.
4In the bowl of an electric stand mixer, fitted with a paddle attachment, add butter, ground lavender mixture, and remaining 1/2 cup sugar.
5Cream on medium speed until slightly more pale and fluffy, about 5 minutes. There will still be raw sugar bits floating around. That’s fine.
7Dump dough mixture out onto a clean surface and form into a ball with your hands. Wrap in plastic wrap and refrigerate for at least 30 minutes.
8Line cookie sheets with parchment paper. Set aside.
11Use a fork to prick cookies. Brush very lightly with egg wash and sprinkle with sugar. Refrigerate cookies while oven preheats.
12Preheat oven to 350 degrees F. Place racks in the center and upper third of the oven.
13When oven is preheated, bake cookies for 8 to 11 minutes, until just browned around the edges.