A sweet treat made with love and handpicked lavender.
A recent visit to the beautiful Sweethaven Lavender fields, inspired this sweet treat! After returning home, we dried our bundles by hanging them upside down in our kitchen window for two weeks.
After removing the fragrant flowers from the stem, I hit Pinterest for baking inspiration and landed on these buttery shortbread cookies.
Note - this recipe calls for the dough to sit in the fridge for at least 3 hours, so while simple, there is some wait time. Enjoy!
Ingredients
2 sticks softened butter
1/3 cup fine sugar (or powdered sugar)
2 1/4 cups flour
1 tbsp dried culinary lavender
1/4 to 1/2 tsp lavender extract
Zest of one lemon (and or lemon extract)
1/2 tsp salt
Directions
In a mixing bowl, combine the powdered sugar, lemon zest, and fresh lavender. Mix to combine.
Add in the softened butter and lavender and lemon extract. Beat until smooth and mixed thoroughly.
Slowly add in the flour and salt, mixing well until flour is completely mixed in.
Roll the dough into a log shape in parchment paper and chill in the refrigerator for 3 hours.
Slice cookies 1/4 to 1/2 inch inch thick
Place cookies onto cookie sheet lined with parchment paper or a Silpat Silicone Mat.
Bake at 375 degrees for 15 to 18 minutes or until edges are a gentle brown.
Remove from oven and let cool on wire rack before serving.
Quick Takeaways
Recommended kitchen tools: Lemon Zester | Silpat Silicone Mat
Use Irish butter for a richer creamier cookie. Irish butter is a European-style butter and has a higher butterfat content than the average American butter.
Plan a visit to Sweethaven Lavender in Williamsburg, VA!
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