Lavender Shortbread Cookies
7 photos of Lavender Shortbread Cookies
By
Rachelle Teller
@stellerkitchen
1
These cookies bake up into simple, buttery, florally frangrant, sweet bites. Try using raw sugar... it adds a really nice depth, but you can use granulated sugar if you don’t have raw on hand.
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.
Link: joythebaker.com/...hortbread-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.
Link: joythebaker.com/...hortbread-cookies
Rating:
★★★★★ 1 vote5
Serves:
makes about 50 cookies
Prep:
40 Min
Cook:
10 Min
Ingredients
-
1 Tbsplavender blossoms, dried
-
1 Tbspsugar, raw (to combine with lavender)
-
1/2 csugar, raw
-
1 cbutter, unsalted - softened
-
2 1/2 call purpose flour
-
1/4 tspsalt
-
1 smallegg, beaten (for egg wash)
-
extrasugar, raw (to sprinkle on top)
How to Make Lavender Shortbread Cookies
- In a medium bowl, whisk together flour and salt. Set aside.
- In a small spice grinder (or coffee grinder) add 1 tablespoon lavender and 1 tablespoon sugar. Grind it up! You can also use a mortar and pestle.
- A quick zip-a-zip in the spice grinder turns the raw sugar into a powder, and the lavender into a fragrant chop.
- In the bowl of an electric stand mixer, fitted with a paddle attachment, add butter, ground lavender mixture, and remaining 1/2 cup sugar.
- Cream on medium speed until slightly more pale and fluffy, about 5 minutes. There will still be raw sugar bits floating around. That’s fine.
- Stop the mixer, add the flour. Mix on low speed until dough comes together. The dough will be crumbly, then begin to form when it continues to mix.
- Dump 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.
- Line cookie sheets with parchment paper. Set aside.
- Divide refrigerated dough into quarters. On a lightly floured work surface, roll dough out to a 1/4-inch thickness.
- Use a 1 1/2-inch round cookie cutter to cut cookies, or use a pizza cutter to slice cookies into squares.
- Use a fork to prick cookies. Brush very lightly with egg wash and sprinkle with sugar. Refrigerate cookies while oven preheats.
- Preheat oven to 350 degrees F. Place racks in the center and upper third of the oven.
- When oven is preheated, bake cookies for 8 to 11 minutes, until just browned around the edges.
- Remove from oven. Allow to cool on the cookie sheet for 10 minutes then remove to a wire rack to cool completely.
About Lavender Shortbread Cookies
Course/Dish: Cookies
Hashtags: #shortbread #lavendar
