Author Notes
It's all about bunnies and lavender this time of year in the garden, and this shortbread cookie brings it all together. I started with a very basic shortbread recipe that you can find anywhere and added lavender. The rabbit cookie stamp is optional but I think it makes them extra special. They're dense and buttery, fragrant and whimsical. What more could you ask of a cookie. —almacucina
Ingredients
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3/4 cup
sugar
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4 teaspoons
culinary lavender flowers
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1 cup
butter, at room temperature
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2 cups
unbleached all purpose flour
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1/4 cup
cornstarch
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1 teaspoon
vanilla extract
Directions
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Preheat oven to 350 degrees. Combine sugar and lavender flowers in a food processor and pulse until flowers are finely ground; set aside 3 tablespoons. In an electric mixer cream butter and the rest of the lavender sugar on medium, scraping down the bowl and beaters as necessary. Add vanilla extract and mix to combine.
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Whisk together flour and corn starch. Add to mixer a cup at a time, beating well after each addition.
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Form dough into walnut sized balls and coat in reserved lavender sugar. Place on cookie trays leaving two inches between each cookie. Press cookie stamp (or the bottom of a juice glass) firmly into the dough, flattening until it peeks out from the edge of the stamp. Bake for 20 minutes, or until edges are golden.
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