Description
Delicate and buttery, these Lavender Shortbread Cookies are a delightful treat with a hint of floral aroma from the lavender. Perfect for afternoon tea or as a sweet snack.
Ingredients
Scale
Shortbread Cookies:
- 1 cup unsalted butter, softened
- ½ cup powdered sugar
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 tablespoon dried culinary lavender buds, finely chopped
- ¼ teaspoon salt
Instructions
- Preheat the Oven: Preheat the oven to 325°F (165°C) and line a baking sheet with parchment paper.
- Cream Butter and Sugar: In a large bowl, cream the softened butter and powdered sugar until light and fluffy. Mix in the vanilla extract.
- Combine Dry Ingredients: In a separate bowl, whisk together the flour, chopped lavender, and salt. Gradually add the dry ingredients to the butter mixture and mix until a soft dough forms.
- Shape and Bake: Turn the dough out onto a lightly floured surface and roll it to about ¼-inch thickness. Use a cookie cutter to cut into desired shapes and transfer to the prepared baking sheet. Bake for 12–15 minutes, or until the edges are just starting to turn golden.
- Cool and Serve: Let cool on the pan for 5 minutes before transferring to a wire rack to cool completely.
Notes
- Make sure to use culinary-grade lavender.
- For extra flavor, sprinkle cookies with a little extra sugar before baking.
- Dough can be chilled and sliced or rolled for later use.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: British
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 4g
- Sodium: 40mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 11g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 20mg
