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.
About 2 dozen cookies
- 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.