Description
These Lavender Shortbread Cookies are delicate, buttery treats infused with fragrant dried culinary lavender. Perfectly crisp and subtly floral, they make an elegant snack or a charming gift for any occasion.
Ingredients
Scale
Cookie Dough
- 1 cup unsalted butter, softened
- 1/2 cup powdered sugar
- 2 cups all-purpose flour
- 1/4 cup cornstarch
- 1 tablespoon dried culinary lavender
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking and ensure even baking.
- Cream Butter and Sugar: In a large bowl, cream the softened unsalted butter and powdered sugar together until the mixture is light and fluffy, about 3 to 5 minutes. This creates the base texture of the shortbread.
- Add Flavorings: Mix in the vanilla extract and dried culinary lavender into the creamed butter and sugar, stirring well so the lavender is evenly distributed throughout the dough.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, cornstarch, and salt to evenly blend the dry components. Gradually add this mixture into the butter mixture, stirring gently until just combined to avoid overworking the dough.
- Chill Dough: Shape the dough into a log, wrap it tightly in plastic wrap, and refrigerate for 30 minutes. This chilling step helps the dough firm up for easier slicing and improves the cookie texture.
- Slice and Bake: Slice the chilled dough into 1/4-inch thick rounds and place them on the prepared baking sheet, spacing them slightly apart. Bake in the preheated oven for 12 to 15 minutes, or until the edges start to turn a light golden color.
- Cool: Allow the cookies to cool on the baking sheet for a few minutes to set, then transfer them to a wire rack to cool completely before serving or storing.
Notes
- Use dried culinary lavender specifically for cooking to avoid any bitterness or contaminants.
- Be careful not to overbake; shortbread should be lightly golden but still pale.
- Store cookies in an airtight container at room temperature for up to one week.
- For a decorative touch, sprinkle a few lavender buds on top of the cookies before baking.
