Shortbread is an excellent way to highlight and splurge on a European-style butter. It will provide a more luxurious bite to an otherwise simple cookie. Neither the lemon nor the lavender are particularly overpowering in this cookie, but they are both flavors that you don’t need a ton of to appreciate. These cookies work so well with either a cup of coffee or tea any time of day.
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Makes 18 to 20 cookies
Ingredients
- 2 teaspoons dried culinary lavender
- 8 tablespoons (113 grams) unsalted butter, softened
- ¼ cup (50 grams) granulated sugar
- 1 teaspoon lemon zest
- 1 cup all-purpose flour (130 grams), plus more for dusting
- ¼ teaspoon salt
Instructions
- Using a mortar and pestle or an electric spice grinder, break up the lavender into a coarse grind.
- In the bowl of an electric mixer fitted with a paddle attachment or with a hand mixer, cream together the butter and sugar until smooth. Add the lavender and lemon zest and mix to combine.
- In a small bowl, combine the flour and salt, and then add them to the butter mixture. Mix on low speed until the dough starts to come together. Turn the dough out onto a surface lightly dusted with flour and shape it into a flat disc. Wrap it in plastic and refrigerate for 30 minutes.
- Preheat the oven to 350˚ Line half sheet pans with parchment paper and set aside.
- Roll the dough to ¼ inch thick and cut with a 2-inch cookie cutter. Place the cookies on the prepared sheet pans and bake for 12 to 14 minutes, until slightly browned on the edges. Immediately remove the cookies to wire racks to cool completely. The cookies can be stored at room temperature in an airtight container for up to 5 days.
