- Use salted European style butter, it works better for shortbread in this case.
- Grind the dried lavender with a mortar and pestle so there are no large pieces or, I prefer, putting the sugar and lavender in a high speed blender to bring both to a fine texture. The sugar blends in better too that way.
- Keep the dough cold to prevent spreading while baking
2 tsp dried lavender ground fine
3/4 cup sugar
12 oz. salted European style butter at room temperature
1 tsp vanilla extract
3 1/2 cups all purpose flour
Put the softened butter, sugar and lavender in a standing mixer with the paddle attachment in place and mix on low speed until blended. Add the vanilla and beat in. Add the flour in four portions mixing well after each addition and the dough holds together. Wrap dough in plastic and chill for one hour.
Pre heat the oven to 350 degrees. Place the dough between two sheets of parchment or plastic wrap and roll the dough to 1/2 inch thickness and cut into shapes. Place on a cookie sheet lined with parchment paper. Place the cookie sheet in the refrigerator for 10-15 minutes before placing in the oven for 20-25 minutes or until the edges turn light brown. Remove from oven and cool completely on the cookie sheet. Store in an air tight container. Freezes well.
Makes 2-3 dozen.
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