lavender shortbread cookies
buttery smooth deliciousness
These old-fashioned cookies are buttery smooth with just a hint
of lavender. For an extra special touch, garnish the cookies
with a sugar glaze or press them with a decorative cookie stamp.
1 ½ cups unsalted butter (3 sticks), softened
1 cup turbinado sugar
1 teaspoon pure vanilla extract
2 ⅓ cups unbleached all-purpose flour
½ cup cornstarch
¼ teaspoon salt
2 teaspoons lavender flowers
1. In a large bowl, cream the butter, sugar and vanilla
together. Stir in flour, cornstarch, salt and lavender flowers
just until combined.
2. Divide dough in half. On a piece of parchment paper or plastic wrap, press
each half into a square. Cover each half in plastic wrap and refrigerate for at
least an hour. Meanwhile, line two baking sheets with parchment paper.
3. Turn out dough onto lightly floured surface. Using a floured
rolling pin, roll each dough square to 3/4-inch thickness. Cut
into shapes (and press, if using a stamp) and place on prepared
baking sheets.
4. Using a fork, prick each cookie to vent. Bake 18-20 minutes
at 325 degrees Fahrenheit, or until just golden. Cool completely
before storing.
