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
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Ingredients
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3 cups
all-purpose flour
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1 3/4 cups
unsalted butter - at room temperature
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1 cup
sugar
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1 tablespoon
French Lavender
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1/2 teaspoon
vanilla extract
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1/4 teaspoon
sea salt
Directions
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Reserve about 2 tbsp sugar, add lavender and blend in a food processor for a minute.
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In a stand mixer with the paddle attachment, mix butter and sugar until light and fluffy.
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Add the lavender+sugar mixture.
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Add vanilla.
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Sift flour and salt.
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Add flour+salt to the butter+sugar+vanilla mixture.
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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.
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Place the dough in clear wrap and refrigerate for 30 minutes.
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Pre-heat the oven at 350º F.
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Line a cookie sheet with parchment paper.
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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.
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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.
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Bake for 18-20 minutes.
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Cool on a wire rack.
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