lavender shortbread cookies

How To Make lavender shortbread cookies

• 1

  In a medium bowl, whisk together flour and salt. Set aside.
• 
  2

  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.
• 
  3

  A quick zip-a-zip in the spice grinder turns the raw sugar into a powder, and the lavender into a fragrant chop.
• 4

  In the bowl of an electric stand mixer, fitted with a paddle attachment, add butter, ground lavender mixture, and remaining 1/2 cup sugar.
• 5

  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.
• 
  6

  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.
• 7

  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.
• 8

  Line cookie sheets with parchment paper. Set aside.
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  9

  Divide refrigerated dough into quarters. On a lightly floured work surface, roll dough out to a 1/4-inch thickness.
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  10

  Use a 1 1/2-inch round cookie cutter to cut cookies, or use a pizza cutter to slice cookies into squares.
• 11

  Use a fork to prick cookies. Brush very lightly with egg wash and sprinkle with sugar. Refrigerate cookies while oven preheats.
• 12

  Preheat oven to 350 degrees F. Place racks in the center and upper third of the oven.
• 13

  When oven is preheated, bake cookies for 8 to 11 minutes, until just browned around the edges.
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  14

  Remove from oven. Allow to cool on the cookie sheet for 10 minutes then remove to a wire rack to cool completely.
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