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Lavender Shortbread Cookies

IMG_1633

Lavender Shortbread Cookies

Dessert, Almond, Vanilla, Lavender, Shortbread
Cooks in    Serves 20 to 24 Cookies
Ingredients
  • 3/4 Lbs. Unsalted Butter - at room temperature
  • 1 C. Sugar
  • 1 tsp. Pure Vanilla Extract
  • 1 tsp. Pure Almond Extract
  • 3 1/2 C. All-Purpose Flour - unbleached
  • 1/4 tsp. Salt
  • 1/4 C. Dried Lavender Buds - crumbled
Directions
  • Preheat the oven to 350 degrees.
  • In the bowl of an electric mixer fitted with a paddle attachment, mix together the butter and sugar until they are just combined. Add the vanilla and almond extracts. In a medium bowl, sift together the flour and salt, then add them to the butter-and-sugar mixture. Add the lavender and mix on low speed until the dough starts to come together. Dump onto a surface dusted with flour and shape into a flat disk. Wrap in plastic wrap and chill for 30 minutes.
  • Roll the dough 1/2 inch thick and cut into 2 1/2 inch squares with a plain or fluted cutter (or cut into any shape you like). Place the cookies on an ungreased baking sheet.
  • Bake for 20 to 25 minutes, or until the edges begin to brown. The time can vary depending on your oven. Let cool slightly, remove the cookies and place on a sheet of parchment paper. Allow to cool to room temperature and serve.
  • Makes 20 to 24 cookies or more depending on the cutter that is used. I do like to use a round or a heart cutter.

 

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