Lavender Shortbread Recipe
These Lavender Shortbread cookies are buttery and lightly sweet, with a floral flavour and aroma from dried lavender. They're the perfect cookie to pair with tea or give as a gift!
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 1 hour 35 minutes
Servings 24
Calories 209 kcal
Ingredients
2 tsp dried lavender
3/4 pound salted butter at room temperature
1 cup sugar
1 tsp vanilla extract
17.5 ounces by weight all purpose flour (3.5 cups measured)
Instructions
Grind the lavender up very finely using a mortar and pestle, until it is almost a powder.*
In a stand mixer** fitted with the paddle attachment, mix together the butter, sugar, and lavender powder until combined and spread around the bowl.
Add the vanilla and mix just until it disappears.
Add flour to the bowl, and mix together until a dough ball forms.
Roll the dough out on a baking mat about 1/2" thick, then cut desired shapes. Squares, rectangles, and circles all work well.
Place the cookies on a sheet tray, and refrigerate for 1 hour, until cold and firm to the touch.
Preheat oven to 350F.
Bake the cookies for 20-25 minutes, until the cookies are lightly golden brown on the edges.
Let the cookies cool to room temperature, and enjoy!
Notes
*If you don't have a mortar and pestle, chop the dried lavender as finely as possible with a knife, or bash it with a rolling pin.**You can use a hand mixer as well, but you’ll need to do more kneading and shaping at the end. The stand mixer will beat it into a cohesive dough that can be rolled, but a hand mixer will not. It just kind of “tosses” it about as crumbs, so you'll need to shape it more by hand at the end before rolling.
