Description
Delight in these delicate Lavender Shortbread Cookies, featuring a buttery, crumbly texture infused with fragrant dried culinary lavender. Perfect for tea time or as a charming gift, these cookies combine classic shortbread richness with a subtle floral note.
Ingredients
Scale
Wet Ingredients
- 1 cup unsalted butter, softened
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
Dry Ingredients
- 2 cups all-purpose flour
- 1/4 cup cornstarch
- 1 tablespoon dried culinary lavender
- 1/2 teaspoon salt
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and prepare a baking sheet by lining it with parchment paper to prevent sticking.
- Cream Butter and Sugar: In a large mixing bowl, beat the softened unsalted butter together with the powdered sugar until the mixture is light and fluffy, which should take around 3 to 5 minutes. This step is crucial for the cookie’s texture.
- Add Flavorings: Mix in the vanilla extract and dried culinary lavender thoroughly, ensuring the lavender is evenly spread throughout the butter mixture to infuse the dough with its signature floral flavor.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, cornstarch, and salt. Gradually add this dry mixture to the butter and lavender mixture, stirring just until all ingredients are incorporated without overmixing, to maintain a tender crumb.
- Chill the Dough: Shape the dough into a log, wrap it tightly with plastic wrap, and refrigerate for about 30 minutes. This chilling step firms up the dough, making it easier to slice.
- Slice and Bake: Remove the chilled dough from the refrigerator and slice into 1/4-inch thick rounds. Arrange the slices on the prepared baking sheet, leaving a bit of space between each. Bake in the preheated oven for 12 to 15 minutes or until the edges just start to turn a light golden color.
- Cool and Serve: Allow the cookies to cool on the baking sheet for a few minutes to set, then transfer them to a wire rack to cool completely before serving or storing.
Notes
- For a stronger lavender flavor, gently crush the dried lavender buds before adding to the dough.
- You can substitute cornstarch with arrowroot powder for a slightly different texture.
- Ensure butter is properly softened to achieve the right creaming texture but not melted.
- Store cookies in an airtight container at room temperature for up to a week.
- These cookies pair wonderfully with a cup of Earl Grey or chamomile tea.
