Lavender Shortbread Cookies

6.3.16

I’m raising my pinkie to tea time! Yesterday’s post included a subtle yet flavorful Earl Grey Tea pudding.  And what could compliment an afternoon pudding better than a lavender shortbread cookie? I love easy recipes that have a big payoff.  And this is one of them.  Shortbread cookies have one of the most basic cookie recipes, but adding your flavor preference to them packs the punch. The floral aroma of lavender is not only great for the sunshine of summer, but when it’s High Tea Hour, these delicate cookies look and taste practically perfect in every way. Not to mention lavender sounds fancy as a flavor, even though you can buy it in the baking section almost anywhere. So let’s get fancy and make these cookies! I figured you’d let go of the mug cake this week since I’m giving you three epic posts.

For the Cookies

I’ve already made tangy lemon and lime shortbread cookies, and figured out the basis of my shortbread recipe.  They have a creamy texture in your mouth without being too dense.  And my new cookie cutter set has a flowered option or circle option, and choosing the flowered side gave these cookies a beautiful uniform look. 

So my tea drinkers, enhance your cup with some of these snacks; and in a world of cold brews and grandes, stake your claim. These cookies will bring coffee lovers over to your side in a heart beat, and pair them up some Earl Grey Pudding? Uh, it’s over, you win.

Lavender Shortbread Cookies

Ingredients

• 1 cup butter (softened)
• 2 cups flour
• 1/2 cup confectioners sugar
• 1/4 tsp salt
• 2 Tbsp lavender

Instructions

• Preheat oven to 350, line 2 baking sheets with parchment paper
• In a stand up mixer with a paddle attachment, cream butter until fluffy on med-high speed, about 3-4 minutes
• Switch to low and add in sugar and allow to combine
• Whisk together salt and flour in a medium bowl and on low speed, add to butter mix slowly
• Once dry ingredients begin to mix in, add in lavender and allow to just combine, it should all come together to create a dough ball in the bowl
• Flour a clean surface and roll out dough until about 1/4 inch thick
• Using a flowered or circle cookie cutter, cut out cookies and carefully place on baking sheets
• Once you’ve cut as many cookies as possible, gather up remaining dough, roll out again until 1/4 inch thick and repeat process, continue until no dough is remaining
• Bake for 13-15 minutes, try not to let the cookies brown, they will be slightly under set when removed from oven, let them cool before moving to a wire rack or they will break
• Store in airtight container, these also freeze pretty well