Lavender Shortbread Cookies
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Recipe type: Dessert
Prep time: 
Cook time: 
Total time: 
Serves: 15-18 cookies
 
Fresh lavender blossoms grounded and baked into shortbread cookies. These lavender shortbread cookies are delicious and perfect with tea.
Ingredients
  • ½ tablespoon + ¼ teaspoon fresh lavender buds
  • ¼ cup granulated sugar
  • 1 stick room temperature butter
  • 1¼ cup all purpose flour
Directions:
  1. Remove the lavender buds from the stem. Place the lavender and about a tablespoon granulated sugar into a bowl. Grind the lavender to infuse it in the sugar. You can use a pestle and mortar or a bowl and a muddler.
  2. In a medium to large bowl, cream the butter, the rest of the granulated sugar, and the lavender sugar until they appear smooth. Add the flour to the bowl, and mix until dough forms. At first, the dough will appear crumbly, but it will start to appear dough like.
  3. Roll the dough into a ball, and wrap it with plastic wrap. Refrigerate the dough for at least a half hour to allow the dough to chill and become firm.
  4. When the dough is almost ready, preheat the oven to 350F. Line a baking sheet with parchment paper and set aside for now.
  5. Remove the dough from the refrigerator, and roll them flat to about ¼ inch thick. It may be easier to cut the dough into quarters before rolling out the dough.
  6. Cut the dough into 15-18 even rectangle pieces.
  7. Place the cookie dough onto the parchment paper. Sprinkle the top of the dough with sugar. Bake the cookies at 350F for about 8-10 minutes until the edges are browned.
  8. Remove the cookies from the oven and allow them to cool on the baking sheet for several minutes before transferring them to a wire rack to cool. Make sure to let the cookies cool before moving them. Otherwise, they will break.
  9. Serve the cookies with tea or milk.
Recipe by Cooking with a Wallflower at https://cookingwithawallflower.com/2015/06/22/lavender-shortbread-cookies/