Lavender Shortbread
- 1⁄2 pound unsalted butter, at room temperature
- 1⁄2 cup sugar
- 2 cups unbleached all-purpose flour, plus more for dusting
- Pinch of salt
- 2 tablespoons dried lavender
Instructions:
This unusual lavender-scented cookie gives shortbread an exotic twist. You can find dried lavender flowers in the bulk herb section of specialty stores and co-op health food stores, or grow it yourself in your herb garden. The scent of lavender is soothing and relaxing. This is a fun recipe to do with kids because it is easy, quick, and you get to use cookie cutters!
- Combine the butter and sugar in a mixing bowl and beat until combined using a stand or handheld mixer. Add the flour and salt, and mix on low speed until the mixture resembles wet sand.
- Add the lavender and mix just until the dough starts to come together.
- Turn out the dough onto a flour-dusted pastry board or clean countertop and gather it into a mass. Roll it out so that it is about 1⁄4 inch thick. Cut it out with small cookie cutters.
- Carefully move the cookies with a metal spatula onto a Silpat- or parchment-covered baking sheet and chill in the refrigerator for 1 hour.
- Preheat the oven to 275°F. Bake the chilled cookies until they are crisp and dry, 20–25 minutes. Remove from the baking sheet after five minutes and cool on a wire cooling rack.