Description
These delicate Lavender Shortbread Cookies offer a buttery, tender texture with a subtle floral aroma from dried culinary lavender. Perfect for afternoon tea or a sophisticated treat, they combine classic shortbread elements with a unique twist of lavender and vanilla.
Ingredients
Scale
Main Ingredients
- 1 cup unsalted butter, softened
- 1/2 cup powdered sugar
- 2 cups all-purpose flour
- 1/4 cup cornstarch
- 1 tablespoon dried culinary lavender
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking and ensure even baking.
- Cream Butter and Sugar: In a large bowl, beat the softened butter and powdered sugar together until the mixture is light and fluffy, which should take about 3 to 5 minutes. This step helps to incorporate air for a tender cookie.
- Add Flavorings: Mix in the vanilla extract and dried culinary lavender thoroughly so the lavender flavor is evenly dispersed throughout the dough.
- Combine Dry Ingredients: In a separate bowl, whisk the all-purpose flour, cornstarch, and salt together. Gradually add this dry mixture to the butter mixture, stirring gently until just combined to avoid overworking the dough.
- Chill the Dough: Shape the dough into a log, wrap it tightly in plastic wrap, and refrigerate for 30 minutes. Chilling helps the dough firm up for easier slicing and preserves the cookie’s shape during baking.
- Slice and Bake: Slice the chilled dough into 1/4-inch thick rounds. Arrange them on the prepared baking sheet, leaving space between each cookie. Bake for 12 to 15 minutes, or until the edges are lightly golden, indicating they are done.
- Cool the Cookies: Let the cookies cool on the baking sheet for a few minutes to firm up, then carefully transfer them to a wire rack to cool completely before serving or storing.
Notes
- Make sure to use culinary-grade lavender to avoid a bitter taste and ensure it is safe for consumption.
- Be careful not to overbake; shortbread should be pale golden to retain its tender texture.
- Store cookies in an airtight container at room temperature for up to one week.
- This dough can be frozen for up to one month; thaw and slice before baking.
- Prep Time: 15 minutes
- Cook Time: 12-15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
