Lavender Shortbread Cookies
We have friends visiting us this week to celebrate the 4th of July. We have a big spread planned for the 4th, but since my friends are traveling far and will arrive at night, I want to have calming and easy food for them to enjoy. Along with cold gazpacho soup, and homemade bread, it seems fitting that these cookies will round off a nice meal.
I love lavender, so I added 2 good, heaping tablespoons into my dough. Feel free to add less if you don’t want the strong lavender taste. These cookies will make your kitchen smell so good. The buttery flavor with the lavender taste is amazing.
1 cup or 2 sticks butter, at room temperature
1 cup confectioners sugar
2 cups all- purpose flour, shifted
1/2 teaspoon salt
1-2 tablespoon dried lavender
Yields: 28 cookies ( using a 2.5 inch by 2 inch rectangular cookie cutter)
Prep Time: 1 hour 20 minutes
Cook Time: 20 minutes
In a stander mixer with a paddle attachment, cream the butter with the sugar. Slowly, add the flour and the salt.
Beat until well blended. Remove from the bowl from the stand mixer,and stir in the lavender with a wooden spoon.
Depending on your taste preference, you can add 1 tablespoon of the lavender for a milder flavor, or 2 tablespoons of the lavender for a more robust favor.
Shape the dough into a flat circle. Wrap in plastic and place in the refrigerator for at lest one hour.
Preheat oven 300°F.
Remove from the refrigerator, and roll the dough 1/2 inch thick on a lightly floured work surface.
Cut into rounds or squares with a scalloped edge cutter.
Place on a baking sheet lined with parchment paper.
Bake for 20 minutes. Allow to cool for 10 minutes in the baking sheet before removing to a wire rack.