{ Lavender Shortbread Cookies }

I am obsessed with lavender…lavender candles and room spray, lavender oil and fresh lavender bouquets. I realized I had never baked with lavender so I thought I would try. Here is a recipe for lavender shortbread cookies!

{ ingredients }

  •  8 Tbs. (1 stick) cool unsalted butter, cut into pieces
  • 1/4 cup plus 2 Tbs. sugar
  • 1 cup all-purpose flour
  • 1/4 cup cornstarch
  • 1/4 tsp. salt
  • 2 Tbs. fresh lavender flowers (r dried)

{ directions }

  1. Heat the oven to 350 degrees F.
  2. Cream the butter until soft in a stand mixer. Add 1/4 cup sugar and mix until combined.
  3. Stir together the flour, cornstarch, and salt in a medium bowl. Add the dry ingredients to the butter mixture and mix at low speed just until the ingredients are almost incorporated, then add the lavender, and mix until the dough starts to come together.
  4. Flour a work surface, turn the dough onto it, and knead it 5 to 10 times, to bring the dough together and smooth it out.
  5. Reflour the work surface. Press the dough thoroughly into an 8×8 pan lined with parchment paper with your fingers until smooth.
  6. Prick the shortbread all over with a fork to prevent any buckling or shrinking. Sprinkle the surface evenly with 1 tablespoon of the remaining sugar.
  7. Bake for 15 minutes. After 15 minutes, deflate the dough by knocking the pan once against the oven rack then rotate the pan to ensure even cooking and a flat surface.
  8. Bake 10 to 15 minutes more, until golden all over and very lightly browned. As soon as it comes out of the oven, sprinkle the surface evenly with the remaining tablespoon of sugar (I used purple sugar). Let cool about 5 minutes. Using a very sharp knife, cut into 3 rows by 5 rows making about 1 1/2-inch by 3-inch bars. Let cool completely in the pan. Remove from the pan and store in an airtight container for up to 1 week.
  9. Enjoy! Yum!

Makes about 15 cookies.

{ Keep cooking in Love & Light! }

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