lavender shortbread cookies

★★★★★ 1 Review
stellerkitchen avatar
By Rachelle Teller
from Pittsburgh, PA

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: http://joythebaker.com/2011/10/lavender-shortbread-cookies/

★★★★★ 1 Review
serves makes about 50 cookies
prep time 40 Min
cook time 10 Min

Ingredients For lavender shortbread cookies

  • 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
    salt
  • 1 sm
    egg, beaten (for egg wash)
  • extra
    sugar, raw (to sprinkle on top)
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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.
  • 9
    Divide refrigerated dough into quarters. On a lightly floured work surface, roll dough out to a 1/4-inch thickness.
  • 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.
  • 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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