Lavender Shortbread Cookies
This recipe was adapted from a recipe for Earl Gray Shortbread Cookies by Mariah from Everbloom Flower Farm! She makes this recipe every year at lavender harvest time, substituting fresh lavender for the tea leaves the recipe originally called for.
Ingredients
- 2 cups flour
- 2 tsp lavender buds (dried or fresh)
- 1/2 tsp salt
- 1/2 cup powdered sugar
- 2 sticks unsalted butter (softened)
Instructions
In a food processor, pulse flour, lavender buds, and salt. Add the sugar and butter and pulse until dough just comes together. Place dough on lightly floured surface, pat into a flat disk, wrap in plastic, and refrigerate for 30 minutes. On a lightly floured surface, roll dough to 1/4 inch thickness. Cut out shapes with a 2 in. square scalloped cookie cutter and place on baking sheet. Reroll dough as needed. Bake at 350 F for 18-20 minutes, until lightly browned. Remove immediately to a wire rack to cool. Optional: frost with powered sugar icing. Makes 3.5 dozen.
