Description
Delight in the delicate floral flavor of Lavender Shortbread Cookies, featuring a buttery, tender crumb subtly infused with fragrant dried lavender. These lightly spiced, crisp-edged cookies are perfect for afternoon tea or any special occasion that calls for an elegant, aromatic treat.
Ingredients
Lavender Sugar
- 2 cups confectioners’ sugar
- 2 teaspoons finely snipped dried lavender flowers, divided
Cookie Dough
- 1 cup butter, softened
- 2/3 cup sugar
- 2 tablespoons finely snipped dried lavender flowers (remaining from the 2 tbsp + 2 tsp)
- 2 cups all-purpose flour
- 1/2 cup cornstarch
- 1/8 teaspoon salt
Instructions
- Prep the lavender sugar: Combine the confectioners’ sugar and 2 teaspoons of the finely snipped dried lavender flowers in a bowl. Cover and let the mixture infuse at room temperature for 24 hours to develop a fragrant lavender sugar.
- Cream the butter and sugar: In a separate bowl, cream together the softened butter, granulated sugar, and the remaining lavender flowers. Beat the mixture until pale and fluffy, about 3 to 5 minutes, to ensure a light cookie texture.
- Add the dry ingredients: Whisk together the all-purpose flour, cornstarch, and salt in another bowl. Gradually add the dry ingredients to the creamed butter mixture, stirring until a soft dough forms.
- Chill the dough: Divide the dough in half, wrap each portion tightly in plastic wrap or place in airtight containers, and refrigerate for about 2 hours until firm and easy to handle.
- Cut the cookies: Preheat your oven to 325°F (163°C). On a lightly floured surface, roll out one portion of the dough to 1/4-inch thickness. Cut into 1-1/2-inch squares. Repeat with the second portion. Place cookies 1 inch apart on ungreased baking sheets. Prick each cookie several times with a fork to prevent puffing during baking.
- Bake the cookies: Bake in the preheated oven for 18 to 22 minutes, or until the edges are lightly browned. Allow the cookies to cool on the baking sheet for 1 minute before transferring to wire racks to cool completely.
- Dust with lavender sugar: Sift the reserved lavender sugar to separate out the lavender flowers and discard the dried flowers. Sprinkle the infused sugar over the cooled cookies for a delicate finishing touch. Store any remaining lavender sugar for future desserts.
Notes
- To finely snip dried lavender flowers, use kitchen scissors to avoid bruising the buds, preserving aroma.
- Properly creaming the butter and sugar is critical for achieving a tender, flaky texture in these shortbread cookies.
- Chilling the dough helps to prevent spreading during baking and makes dough easier to roll and cut.
- Unbleached all-purpose flour may yield slightly better flavor and texture but is not mandatory.
- Store the cookies in an airtight container at room temperature for up to one week for maximum freshness.
- Lavender sugar can be used in teas, lemonades, or sprinkled on other baked goods for a unique flavor.
- Prep Time: 25 minutes plus 24 hours infusion
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
