LAVENDER SHORTBREAD COOKIE RECIPE
This lavender shortbread cookie recipe is a slight variation on an old favorite. The lemon butter cream frosting adds moisture to the cookie, and the lavender sprinkles make for a nice presentation.
Ingredients:
Cookies:
- 1-1/2 cups (3 sticks) butter (not margarine), room -temperature
- 2/3 cup sugar
- 2 teaspoons dried culinary lavender buds, chopped
- 2-1/3 cups flour
- 1/2 cup cornstarch
- 1/4 teaspoon salt
Frosting:
- 1/3 cup softened butter
- 1/2 teaspoon lemon zest
- 3 cups powdered sugar, sifted
- 2 tablespoons lemon juice
Step 1
Preheat the oven to 325° F. Cover two baking sheets with parchment or brown paper.
Step 2
In a large bowl with an electric mixer, cream together the butter, sugar and lavender until light and fluffy, about 3 minutes. Add the flour, cornstarch, and salt; beat until combined.
Step 3
Divide the dough in half. Flatten it into squares and wrap it in plastic. Chill in the refrigerator until firm, approximately 1 hour.
Step 4
On a floured board, roll or pat out each square to a thickness of 3/8-inch. Cut the dough into 1 1/2-inch rounds or into a shape of your choice with a cookie cutter.
Step 5
Transfer the cookies to the prepared baking sheets, spacing the cookies about 1 inch apart. Prick each cookie several times with the tines of a fork. Bake 20 to 25 minutes until pale golden (do not brown). Cool slightly, then transfer to a rack. Allow the cookies
Step 6
To make the frosting, cream together the softened butter and the lemon zest. Begin adding small amounts of the sugar and the lemon juice, mixing well before adding more.
Step 7
Use a knife to spread the frosting on the cooled cookies. Before the frosting hardens, sprinkle lavender buds on top of each cookie.
Step 8
This cookie recipe is excerpted with permission from The Lavender Lover's Handbook: The 100 Most Beautiful and Fragrant Varieties for Growing, Crafting, and Cooking
by Sarah Berringer Bader and published by Timber Press. Image from Janet Loughrey.
