Lavender Shortbread Cookies
- Makes: 12 to 16 servings
- Yield: 12 to 16 cookies
- Prep 30 mins
- Bake 13 mins to 14 mins
These buttery cookie are flecked with crushed lavender buds. The floral flavor is subtle and the visual effect is lovely, perfect for a wedding or baby shower. The recipe comes from Lavender Hill Farms in Boyne City, Michigan.
unsalted butter, softened
to 2 teaspoons dried lavender buds, crushed
- In a large mixing bowl, beat butter with an electric mixer on medium to high speed for 30 seconds. Add 1/3 cup sugar, the salt and vanilla. Beat until combined, scraping sides of bowl occasionally. Beat in flour (mixture will be crumbly). Stir in lavender. Using your hands, form the flour mixture into a ball and knead until smooth.
- On a lightly floured surface, roll dough to about 3/8-inch thick. Cut cookies using a 2- to 3-inch cookie cutter. (We used a flower.) Place 1 inch apart on ungreased cookie sheets. If desired, sprinkle with coarse sugar. Reroll dough as needed.
- Bake in a 325 degrees oven for 8 minutes. Rotate cookie sheet front to back. Bake for 5 to 6 minutes more or until edges are firm and lightly browned. Transfer cookies to a wire rack; cool completely.
- To store, layer cookies between waxed paper in an airtight container. Store at room temperature for up to 3 days or freeze for up to 3 months.
(Lavender Shortbread Cookies)Servings Per Recipe 12, Polyunsaturated fat (g) 0, Folate (µg) 24, Monounsaturated fat (g) 2, Pyridoxine (Vit. B6) (mg) 0, sodium (mg) 116, fiber (g) 0, Cobalamin (Vit. B12) (µg) 0, Trans fatty acid (g) 0, chol. (mg) 20, Thiamin (mg) 0, Fat, total (g) 8, vit. C (mg) 0, Mark as Free Exchange () 0, Niacin (mg) 1, carb. (g) 17, Riboflavin (mg) 0, sat. fat (g) 5, pro. (g) 1, sugar (g) 7, Potassium (mg) 17, cal. (kcal) 141, iron (mg) 1, vit. A (IU) 245, calcium (mg) 4