Lavender Shortbread Cookies
Ingredients
1 cup unsalted butter at room temperature
½ cup powdered sugar
2 teaspoons edible lavender flowers
½ teaspoon vanilla extract
¼ teaspoon salt
½ cup cornstarch
1 ½ cups all-purpose flour plus a little extra for rolling
sugar for sprinkling, optional
Instructions
1. In a large mixing bowl, beat together the butter and powdered sugar until smooth.
1. Add the lavender flowers, salt and vanilla. You can roughly chop the lavender if you would like a more fragrant cookie. Continue beating until the lavender is fully combined.
1. Slowly add a little bit of the flour and corn starch, alternating between the two, and beat until it
starts to stick together, about 3 minutes.
2. Cover the dough with plastic wrap and refrigerate for one hour.
1. Roll the dough on a floured surface until it is approximately a quarter of an inch thick.
1. Using a cookie cutter, cut out your desired shape and place on a parchment-lined or silicone
lined cooking sheet. Be sure to leave about an inch of space between them.
1. Sprinkle sugar over the tops of the cookies. This step is optional.
1. Bake for 14-16 minutes or until the edges just start to brown. Cool on the baking sheet for 5-8
minutes before transferring to a cooling rack to cool completely.
Comments