Author Notes: I had been in need of some inspiration lately. I’d been itching to try something new and cook with a new ingredient but my mind was blank, until last week when I was at William Sonoma. I was simply walking around, admiring their beautiful kitchen products, when I came across their spice rack. It isn’t an extravagant spice collection but it is exclusive. As I browsed the collection, my eyes and heart were immediately set on the bottle of French Lavender. Ohhh man…so many ideas came rushing to my head! I grabbed the bottle and as I made my way to the register, the first thing I decided to make was Lavender Shortbread Cookies. I love shortbread cookies…so buttery and soooo good! They’re not too sweet and they have a hint of coarse salt in every bite…ahh soo good. I need to keep reminding myself to eat just one per day because they have a high fat content…all that butter. —themessimake.com
Serves: a crowd
cups all-purpose flour
cups unsalted butter - at room temperature
tablespoon French Lavender
teaspoon vanilla extract
teaspoon sea salt
- Reserve about 2 tbsp sugar, add lavender and blend in a food processor for a minute.
- In a stand mixer with the paddle attachment, mix butter and sugar until light and fluffy.
- Add the lavender+sugar mixture.
- Add vanilla.
- Sift flour and salt.
- Add flour+salt to the butter+sugar+vanilla mixture.
- Mix until the dough starts to come together. Don’t worry if it doesn’t, you can use your hands to bring the dough together.
- Place the dough in clear wrap and refrigerate for 30 minutes.
- Pre-heat the oven at 350º F.
- Line a cookie sheet with parchment paper.
- Take half of the dough out of the refrigerator and roll it out with a rolling pin. Leave the other half refrigerated until ready to use.
- Using a cookie cutter shape of your choice, cut out the cookies and lay them out, 1 inch apart, on a parchment lined cookie sheet.
- Bake for 18-20 minutes.
- Cool on a wire rack.