These cookies are just delectable. They are so fragrant, buttery, crumbly, and delicious. And with regards to the lavender, either you like it or you don’t. Unfortunately the abundance of lavender scented air fresheners, body lotions, and shower gels have made some people associate lavender with soap, but fortunately I have not been affected, and I just love lavender in my baked goods. Here’s how to make yourself form lovely fragrant lavender shortbread cookies:
3/4 pound unsalted butter, at room temperature
1 cup sugar
2 tsp dried lavender
1 tsp vanilla extract
3.5 cups all purpose flour
1/4 tsp salt
Preheat the oven to 350 degrees F.
Chop the lavender up very finely, until it is almost a powder.
In a stand mixer fitted with the paddle attachment, mix together the butter, sugar, and lavender until combined and spread around the bowl, like this:
Add the vanilla and mix just until it disappears.
Sift together the flour and salt, then gradually add it to the butter and sugar mixture with the mixer on low speed. Once the flour has been mixed in, dump the dough onto your lightly floured countertop, and shape it into a flat disk. Wrap it up in plastic wrap and let it chill in the refrigerator for 30 minutes. (Don’t shortcut refrigerating the dough for 30 minutes. If you do, your cookies will spread and flatten out as they bake).
Roll the dough about 1/2-inch thick and cut into 3 x 3 inch squares.
Bake your cookies on an ungreased baking sheet for 35 minutes, until the cookies are golden brown on the edges. Let the cookies cool on a wire rack to room temperature, and enjoy!
I used Ina Garten’s recipe as my base for my shortbread cookies. Thanks Ina! These cookies make a great gift too:
Thanks for reading and have a great day!