Servings: 18 cookies servings Prep: 10 min Cook: 15 min

I adore shortbread. There’s just something about the straightforward simplicity of shortbread cookies that I find immensely satisfying. Delicately flavored with dried lavender and vanilla bean, these lavender shortbread cookies are an easy yet elegant cookie for dessert or for tea time. Recipe and photo courtesy of Katie Moseman from Recipe for Perfection.

Ingredients

1/4 tsp edible dried Lavender Flowers
1/4 cup + 2 Tbsp Granulated Sugar
1/2 tsp Vanilla Bean Paste
1/4 tsp Sea Salt
1/2 cup Unsalted Butter softened to room temperature
1 cup + 2 Tbsp Organic Unbleached White All-Purpose Flour

Instructions

Preheat the oven to 350°F and line a baking sheet with parchment paper.
Grind the dried lavender to powder using a spice grinder or mortar and pestle. Whisk the powdered lavender, vanilla bean paste and sea salt into the sugar until well combined.
Add the butter and beat into the sugar until combined. Add the flour and stir until the dough comes together, pressing it with your hands to form a large ball of cookie dough.
Using a small cookie dough scoop or tablespoon, scoop up balls of dough, roll into a smooth ball, then place on the baking sheet and gently flatten with fingertips until about 1/2 inch thick.
Prick each cookie with a fork in a decorative pattern. Bake the cookies for about 15 minutes, or until golden around the bottom edges. Cool completely before storing.