Lavender Shortbread Cookies
From: Joy the Baker • Print this Recipe
- 1 tablespoonspoon dried lavender blossoms
- ½ cup plus 1 tablespoonspoon sugar
- 1 cup (2 sticks) unsalted butter, at room temperature
- 2 ½ cup all-purpose flour
- ¼ teaspoon salt
- 1 eggs, beaten (for egg wash)
- extra sugar for sprinkling on top
- In a medium bowl, whisk together flour and salt. Set aside.
- In a small spice grinder (I use my cleaned out coffee grinder) to grind up 1 tablespoonspoon lavender and 1 tablespoonspoon sugar. Grind it up! You could also use a mortar and pestle to grind the sugar and lavender together.
- In the bowl of an electric stand mixer, fitted with a paddle attachment add butter, ground lavender mixture, and remaining ½ cup sugar.
- Cream on medium speed until slightly more pale and fluffy, about 5 minutes. There will still be raw sugar bits floating around. That’s fine.
- Stop the mixer, add the flour.
- Mix on low speed until dough comes together. The dough will be crumbly, then begin to form when it continues to mix.
- Dump dough mixture out onto a clean surface and form into a ball with your hands. Wrap in plastic wrap and refrigerate for at least 30 minutes.
- Line cookie sheets with parchment paper. Set aside.
- On a lightly floured work surface, roll dough out to a ¼-inch thickness.
- Use a 1 ½-inch round cookie cutter to cut cookies, or use a pizza cutter to slice cookies into squares. Use a fork to prick cookies. Brush very lightly with egg wash and sprinkle with sugar. Refrigerate cookies while oven preheats.
- Place racks in the center and upper third of the oven. Preheat oven to 350 degrees F.
- When oven is preheated, bake cookies for 8 to 11 minutes, until just browned around the edges. Remove from oven.
- Allow to cool on the cookie sheet for 10 minutes then remove to a wire rack to cool completely.
Cookies last, in an airtight container at room temprature, for up to 4 days.