Lavender Shortbread
Lavender Shortbread Cookies
Lavender Shortbread cookies are easy to make and buttery delicious! Either fresh or dried Lavender flowers may be used in this Lavender Shortbread recipe. Pick Lavender flowers just prior to use choosing ones of good color or use dried culinary Lavender. Don't have any Lavender Flower? Then use Lavender Flower Extract.
- 2 Tablespoons fresh Lavender flower or 1 1/2 Tablespoons dried Lavender buds or 1/2 teaspoon Lavender Flower Extract
- 1/2 cup granulated sugar
- 1 cup cornstarch
- 2 cups unbleached all purpose flour
- 1/4 teaspoon salt
- 1/2 pound of room temperature butter
- 1 Tablespoon granulated sugar or Lavender Sugar for dusting top of cookies
1. Combine sugar, cornstarch, flour, salt and Lavender flowers in mixing bowl and stir to mix well.
2. Cut up butter into small chunks and add to bowl.
3. Mix the butter into the dry ingredients until well mixed and the mixture is like a coarse sand in texture. Add Lavender extract now if you did not use the Lavender flower and mix well. The Shortbread mix will need to be pressed firmly into Shortbread molds, a half sheet pan or a rectangular baking dish.
4. Decorate the top by pricking it with a fork or use cookie stamps to press images into the top for those using a sheet pan or baking dish. Make sure the Shortbread is pressed to a uniform 1/2 inch thick so it will cook evenly.
5. Bake for 30 minutes at 325F or until lightly golden brown around edges and across the center.
6. Remove from oven and dust with the 1 Tablespoon sugar.
7. Cut into wedges with a sharp knife before fully cool.
This Shortbread recipe will make a wonderfully textured crumbly melt in you mouth Scottish Shortbread Cookies with a hint of Lavender. For Lemon Lavender Shortbread simply add 1 teaspoon of finely grated lemon zest to the recipe. Enjoy you Shortbread cookies with what other than Lavender Tea.
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2. Cut up butter into small chunks and add to bowl.
3. Mix the butter into the dry ingredients until well mixed and the mixture is like a coarse sand in texture. Add Lavender extract now if you did not use the Lavender flower and mix well. The Shortbread mix will need to be pressed firmly into Shortbread molds, a half sheet pan or a rectangular baking dish.
4. Decorate the top by pricking it with a fork or use cookie stamps to press images into the top for those using a sheet pan or baking dish. Make sure the Shortbread is pressed to a uniform 1/2 inch thick so it will cook evenly.
5. Bake for 30 minutes at 325F or until lightly golden brown around edges and across the center.
6. Remove from oven and dust with the 1 Tablespoon sugar.
7. Cut into wedges with a sharp knife before fully cool.
This Shortbread recipe will make a wonderfully textured crumbly melt in you mouth Scottish Shortbread Cookies with a hint of Lavender. For Lemon Lavender Shortbread simply add 1 teaspoon of finely grated lemon zest to the recipe. Enjoy you Shortbread cookies with what other than Lavender Tea.
