Lavender Shortbread Cookies
Lavender Shortbread Cookies are as lovely as they come. They are full of buttery goodness, lightly sweet and have the best flavor and scent. This unique cookie is a winner.
Servings: 24
Calories: 116kcal
Ingredients
- 1 cup unsalted butter at room temperature
- ½ cup powdered sugar
- 2 teaspoons culinary lavender buds
- ½ teaspoon vanilla extract
- ¼ teaspoon salt
- ½ cup cornstarch
- 1 ½ cups all purpose flour plus a little extra for rolling
- sanding sugar for topping optional
Instructions
- In a large mixing bowl, beat together the butter and icing sugar until smooth.
- Add the lavender buds, salt and vanilla. You can roughly chop the lavender if you would like a more fragrant cookie. Continue beating until the lavender is fully combined.
- Slowly add a little bit of the flour and corn starch, alternating between the two, and beat until it starts to stick together, about 3 minutes.
- Roll the dough on a floured surface until it is approximately a quarter of an inch thick.
- Using a cookie cutter, cut out your desired shape and place on a pre-lined cooking sheet. Be sure to leave about an inch of space between them.
- Sprinkle the sanding sugar over the tops of the cookies.
- Place the cookie sheet with the raw cookies in the fridge to cool a little while your oven is preheating. Preheat the oven to 300 degrees Fahrenheit.
- Bake for 14-16 minutes or until the edges just start to brown. Cool on the baking sheet for 5-8 minutes before transferring to a cooling rack to cool completely.
Notes
- I would HIGHLY recommend using English or North American lavender for this recipe. French lavender is a little too acidic and pine flavoured for this recipe.
- Chopping the lavender buds releases the oil extract making for a more fragrant cookie.
- Due to the high amount of butter in the recipe, placing the cookie sheet in the fridge prior to baking will help to keep the butter from melting in the oven and retain the size and shape of the cookie.
- These cookies can be stored in an airtight container on the counter for up to a week.
- You can freeze these cookies in an airtight container for up to 6 months.
Nutrition
Calories: 116kcal | Carbohydrates: 11g | Protein: 1g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 20mg | Sodium: 26mg | Potassium: 11mg | Fiber: 0.2g | Sugar: 2g | Vitamin A: 236IU | Calcium: 4mg | Iron: 0.4mg