Lavender Shortbread
Slightly adapted from King Arthur Flour's "The Baker's Companion", these shortbread cookies will become your go to recipe for tea parties!
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Ingredients
- 4 ounces 1 stick unsalted butter, softened
- 2.25 ounces granulated sugar
- ½ teaspoon fine sea salt
- 3 teaspoons freshly dried lavender buds
- 1 teaspoon Fiori di Sicilia extract
- 4 ounces all-purpose unbleached flour
Instructions
- Preheat oven to 300F. Spray a baking sheet with oil. Set aside.
- Cream butter, sugar, salt, lavender buds, and extract for 3 minutes on high speed.
- Add flour and mix until just incorporated. Do not over mix.
- Make into a round and cover in plastic wrap. Refrigerate for 10 minutes.
- Roll out onto floured surface. Using a rolling pin, roll to desired thickness and cut with a small circle cutter (or shape of choice). Place on baking sheet and bake for 5-10 minutes, depending on your oven. Let cool before serving.
Notes
I discovered the cookies to be lighter in color when baked on light colored cookie sheets. You want a light sandy color on the bottoms of the cookies, but not around the edges. Make sure to use the best butter you can find, since these cookies are pure butter and sugar. I used Vermont's finest, Cabot Unsalted Butter.
Servings: 2 dozen small cookies