Lavender Shortbread Cookies
INGREDIENTS AND PROCEDURE
- 8 ounces (2 sticks) unsalted butter, softened to room temperature
- 4 teaspoons fresh lavender buds, or 2 teaspoons dried lavender
- 1/2 cup sugar
- Pinch of salt
- 2 cups all purpose flour ( can use gluten free baking mix) scooped and leveled
- Zest of 1 lemon
- Using a food processor or mortar and pestal, grind the lavender and sugar together
- With a standing mixer or hand mixer, beat the lavender sugar and butter at low speed until smooth
- Add the lemon zest and pinch of salt
- Add the flour and beat until combined, when there are no visible lumps of butter in the dough
- Form the dough into a disk, wrap in plastic and chill in the refrigerator for about 1/2 hour
- Roll the dough into a 1/4 inch circle, using a floured cookie cutter of your choice, ( I like stars and flowers) cut out shapes
* I have also formed thumbprint cookies and add a dollop of your fave jam
- Place on parchment lined cookie sheet. At this time I mix a bit of sugar with lavender and sprinkle on cookies pressing lightly
- Bake at 300 degrees on the middle rack until you begin to see color ( 20-25 minutes). Let cool completely on the baking sheet
- After cooling optional glaze: 1 cup confectioners sugar blended with just enough water or lemon juice to achieve a spreadable consistency
- Enjoy!! They freeze well too.
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