Lavender Shortbread Cookies
Photo from Central Coast Lavender
Makes about 50 cookies
1 tablespoon dried lavender blossoms
1/2 cup plus 1 tablespoon granulated sugar
1 cup (2 sticks) unsalted butter, at room temperature
2 ½ cup all-purpose flour
1/4 teaspoon salt
2 tablespoons heavy cream (or 1 egg whisked with a little water)
extra lavender sugar for sprinkling on top
In a medium bowl, whisk together flour and salt. Set aside.
In a small spice grinder (I use my cleaned out coffee grinder) to grind up 1 tablespoon lavender and 1 tablespoon sugar. Grind it up! You could also use a mortar and pestle to grind the sugar and lavender together.
In the bowl of an electric stand mixer, fitted with a paddle attachment add butter, ground lavender mixture, and remaining 1/2 cup sugar. Cream on medium speed until slightly more pale and fluffy, about 5 minutes. Stop the mixer and add the flour, mix on low speed until dough comes together. The dough will be crumbly, then begin to form when it continues to mix. Dump dough mixture out onto a clean surface and form into a ball with your hands. Wrap in plastic wrap and refrigerate for at least 30 minutes.
Line cookie sheets with parchment paper. Set aside.
Divide refrigerated dough into quarters. On a lightly floured work surface, roll dough out to a 1/4-inch thickness. Use a 1 1/2-inch round cookie cutter to cut cookies, or use a pizza cutter to slice cookies into squares. Use a fork to prick cookies. Brush very lightly with cream or egg wash and sprinkle with sugar. Refrigerate cookies while oven preheats.
Place racks in the center and upper third of the oven. Preheat oven to 350° .
When oven is preheated, bake cookies for 8 to 11 minutes, until just browned around the edges. Remove from oven. Allow cooling on the cookie sheet for 10 minutes then removing to a wire rack to cool completely.
Cookies last, in an airtight container at room temperature, for up to 4 days.
adapted slightly from Party Like a Culinista