These cookies are on regular rotation in our house. They make a perfect, unique hostess gift and happen to go perfectly with bubbly or tea. It is important to use culinary-grade lavender (linked below) when baking with lavender flowers. The addition of lavender extract in place of the usual vanilla takes these shortbread up a notch!
3/4 cup unsalted butter, room temperature
1/2 cup powdered sugar
1/2 teaspoon salt
1 teaspoon lavender extract
2 teaspoons culinary-grade lavender, chopped
1 3/4 cups all-purpose flour
1. Cream butter, sugar and salt in a stand mixer until light and fluffy on medium-high.
2. Add lavender extract and chopped lavender and mix until just combined. Lower the speed of the mixer and add flour.
3. Turn your dough onto the counter and form into a ball. Roll the ball into a 1.5″ log and wrap in plastic. Refrigerate at least two hours and up to 24 hours. (If wrapped and stored in a Ziploc bag, this dough freezes well.)
4. Preheat oven to 350°F. Slice cookies 1/4″ thick and lay on a parchment or Silpat-lined baking sheet. Bake 20-25 minutes; edges should be just golden brown. Allow to cool on a cooling rack.