These Lavender Shortbread Cookies are definitely not your normal cookie, but they are rich, buttery and oh so delicious!Jump to Recipe
Lavender Shortbread Cookies
- 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
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.