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Lavender Shortbread Cookies

Lavender Shortbread Cookies

These lavender shortbread cookies have a delicate, sweet fragrance of summer; are crisp, buttery and melt in your mouth. They are the perfect summer shortbread to serve with a cup of tea!

Ingredients

Units Scale
  • 1 cup unsalted butter, at room temperature
  • 1/2 cup icing sugar, sifted
  • 2 teaspoons English Lavender Buds
  • 1/2 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 1/2 cup cornstarch
  • 1 1/2 cups all-purpose flour

Instructions

  1. In a mixer cream together butter and icing sugar. Add lavender, vanilla and salt, mix to combine.
  2. Add cornstarch and mix until smooth, add flour and mix to combine.
  3. Place dough in the fridge to harden, approx. 45 minutes.
  4. Preheat oven to 300˚F. Line two baking sheets with parchment paper.
  5. Roll dough into 1 tablespoon size balls and place on a cookie sheet approx. 1 inch apart. Using a fork, press down on the tops of each ball and drag the fork across. If the fork is sticking you can dip the fork into flour before you press into each cookie.
  6. Place in the oven and bake for 25-30 minutes or until the bottoms just start to brown.

Notes

Store in an airtight container for up to 2 weeks or freeze for a month.

You can change out the lavender and add your favourite flavours
ie. – rosemary, nuts, lemon, chocolate, etc

Nutrition

Keywords: Lavender Cookies, Shortbread Cookies, Cookies, Lavender