Well hello again! As I’m sure some have noticed I have been M.I.A. on the recipe posts for a bit. Let myself get caught up in life I suppose. The last few months have been a whirlwind. I’ve been so lucky to attend a number of beautiful and fun weddings of friends and family, as well as experience my first Coachella festival this year!! Oh yeah! …and yes, Bey’s performance was just as incredible as you heard it was! 🙌 #slay
Even though actual baking and recipe creation has been on the back burner for a bit I’ve never stopped thinking about it. Ideas are flowing through my brain daily. Luckily, I was able to channel some of that creative thinking this past weekend and got to work on some new baking things, so stay tuned!
First up are these lovely, simple but sweet, and ohhh so buttery lavender shortbread cookies. Truth be told, I actually made these at the start of spring to kick off the season, but just never got around to posting them. At least it’s still spring now when I’m posting these! And the lavender outside is still in full bloom!
These shortbread cookies turned out sooo great and even got the seal of approval from the boyfriend. I’m always skeptical that he’s not going to like something, especially when it has a different or unique flavor, like lavender, that he wouldn’t expect. I personally love a good floral twist in my desserts and now I have someone else that’s on board with the flavors too!
Shortbread cookies are super simple to make and only require a few ingredients that you probably already have on hand. They get the majority of their flavor from the butter in the recipe, so be sure to use a really good quality one. To add my own twist on this classic cookie I added in some lavender in the form of both buds and extract. Feel free to use one or the other here if you don’t have both. Or if lavender is not your thing, go ahead and leave it out completely. You can increase the amount of vanilla extract in that case to be 1 1/2 tsp and you’ll still have a delicious shortbread cookie.
Give these a try! The sweet and floral lavender buttery goodness is not to be missed!Print
- 2/3 cup granulated sugar
- 2 TBS culinary lavender buds
- 2 sticks (16 TBS) unsalted butter, softened
- 1 tsp vanilla extract
- 1/2 tsp lavender extract
- 1/2 tsp salt
- 2 1/4 cup all purpose flour
- In the bowl of a food processor pulse together sugar and lavender until lavender buds are in small fine pieces. Sift lavender sugar through a fine mesh sieve to remove any large lavender pieces that may be leftover.
- Cream butter until smooth using a stand mixer fitted with a paddle attachment. Add in the lavender sugar and salt and continue mixing until light and fluffy. Scrape down sides of bowl. Add in extracts and mix.
- With the mixer on low speed add in flour in 2 additions until just combined, being careful not to over mix.
- Dump dough out onto a clean work surface and gently knead the dough into a smooth round disk. Cover with plastic wrap and chill for at least 1-2 hours, or overnight. Before rolling out the dough let it sit at room temp for about 15-20 min to make it easier to roll out.
- Preheat oven to 325°F. On a lightly floured surface roll dough to about 1/4″ thick. Using a 3.5 inch round or square cutter, cut out as many cookies as you can. Re-roll scrapes and continue to cut out cookies. (I got about 24 cookies in total). Place cookies on a parchment lined baking sheet and chill in the fridge for 15 min before baking.
- Bake cookies for 11-13 min until just barely starting to brown around the bottom edges.
If desired, drizzle cooled cookies with a simple vanilla or lemon glaze.