Lavender Shortbread Cookies
The Artist Baker, Morristown, NJ
Erica Leahy makes this shortbread with fresh lavender. If you can’t find fresh edible flowers, substitute 1 teaspoon of dried lavender flowers.
- 1 cup butter (2 sticks), softened
- 1/4 cup granulated sugar, plus extra for sprinkling on cookies
- 1/4 cup powdered sugar
- 1/4 teaspoon salt
- 1 cup all-purpose flour
- 1 cup cake flour
- 1 tablespoon chopped fresh lavender
In a stand mixer fitted with a paddle attachment, cream the butter, granulated sugar, powdered sugar, and salt until thoroughly combined, about 3 minutes. In a separate bowl, sift together the all-purpose and cake flours. Mix the flour mixture into the butter mixture in 3 additions, scraping down the sides of the bowl in between each addition. Add the lavender and mix to just combine.
Roll out the dough to a 1/2-inch-thick rectangle. Wrap in plastic wrap and refrigerate for at least 4 hours.
Preheat the oven to 350ºF. Cut the dough into 2 x 1-inch bars and place on a parchment-lined baking sheet. Bake the cookies until just golden at the edges, about 20 minutes. Remove from the oven and immediately sprinkle with granulated sugar. Let cool completely before serving.
About 2 dozen cookies