Lavender Shortbread Cookies

 

I recently was able to get a bottle lavender extract so I’m trying to find different ways to use it. I used ¾ teaspoon of lavender extract and ½ teaspoon of vanilla extract instead of 1 tablespoon of chopped fresh lavender. I also put the dough in the freezer for 1 hour and then in the fridge for an additional 30 min. I then cut the cookies, sprinkled with colored sugar, and baked for 11 min.

Lavender Shortbread Cookies (~by Erica Leahy, found on Jamesbeard.org)

Ingredients

1 cup butter (2 sticks), softened

1/4 cup granulated sugar, plus extra for sprinkling on cookies

1/4 cup powdered sugar

1/4 teaspoon salt

1 cup all-purpose flour

1 cup cake flour

1 tablespoon chopped fresh lavender (used ¾ teaspoon of lavender extract and ½ teaspoon vanilla extract)

Method

In a stand mixer fitted with a paddle attachment, cream the butter, granulated sugar, powdered sugar, and salt until thoroughly combined, about 3 minutes. In a separate bowl, sift together the all-purpose and cake flours. Mix the flour mixture into the butter mixture in 3 additions, scraping down the sides of the bowl in between each addition. Add the lavender and mix to just combine.

Roll out the dough to a 1/2-inch-thick rectangle. Wrap in plastic wrap and refrigerate for at least 4 hours. (froze for 1 hour, and then put in fridge for additional 30 min)

Preheat the oven to 350ºF. Cut the dough into 2 x 1-inch bars and place on a parchment-lined baking sheet. Bake the cookies until just golden at the edges, about 20 minutes (baked 11 min). Remove from the oven and immediately sprinkle with granulated sugar. Let cool completely before serving.