Lavender Shortbread Cookies Recipe

Lavender Shortbread Cookies

8 ounces (2 sticks) unsalted butter, softened to room temperature

4 teaspoons fresh lavender buds, or 2 teaspoons dried lavender

1/2 cup sugar

pinch of salt

2 cups all purpose flour ( can use gluten free baking mix) scooped and leveled

zest of 1 lemon

Using a food processor or mortar and pestal, grind the lavender and sugar together 

With a standing mixer or hand mixer, beat the lavender sugar and butter at low speed until smooth

Add the lemon zest and  pinch of salt

Add the flour and beat until combined, when there are no visible lumps of butter in the dough

Form the dough into a disk, wrap in plastic and chill in the refrigerator for about 1/2 hour

Roll the dough into a 1/4 inch circle, using a floured cookie cutter of your choice, ( I like stars and flowers) cut out shapes

* I have also formed thumbprint cookies and add a dollop of your fave jam

Place on parchment lined cookie sheet. At this time I mix a bit of sugar with lavender and sprinkle on cookies pressing lightly

Bake at 300 degrees on the middle rack until you begin to see color ( 20-25 minutes). Let cool completely on the baking sheet

After cooling optional glaze: 1 cup confectioners sugar  blended with just enough water or lemon juice to achieve a spreadable consistency

Enjoy!! They freeze well too.