I really did not know what to expect but I have to say, these pretty cookies are so good! They are very buttery, very tender and crisp with a unique and delicate essence of lavender. Most pleasant!
I like that this cookie recipe includes mint and lemon along with the lavender.
The recipe calls for 2 tablespoons of chopped lavender. I read on another site that a little goes a long way, and too much will make your food taste like perfume and even bitter. I scaled back to 1 tablespoon and thought it was just right.
I could detect the lemon flavor but the mint was unnoticeable so maybe I’ll add more next time.
And there will be a next time…
they were disappearing off of the cooling rack right before my eyes!
Lavender Shortbread Cookies
- 1 1/2 cups butter, softened
- 2/3 cup white sugar
- 1/4 cup sifted confectioners’ sugar
- 2 tablespoons finely chopped fresh culinary lavender
- 1 tablespoon chopped fresh mint leaves
- 1 teaspoon grated lemon zest
- 2 1/2 cups all-purpose flour
- 1/2 cup cornstarch
- 1/4 teaspoon salt
*Colored decorating sugar (if baking as I did in the recipe note below)
DirectionsIn a medium bowl, cream together the butter, white sugar and confectioners’ sugar until light and fluffy. Mix in the lavender, mint and lemon zest. Combine the flour, cornstarch and salt; mix into the batter until well blended. Divide dough into two balls, wrap in plastic wrap and flatten to about 1-inch thick. Refrigerate until firm, about 1 hour.
Preheat the oven to 325 degrees F (165 degrees C). On a lightly floured surface, roll the dough out to 1/4 inch thickness. Cut into shapes with cookie cutters. Cookie stamps will work well on these too. Place on cookie sheets.
Bake for 18 to 20 minutes in the preheated oven, just until cookies begin to brown at the edges. Cool for a few minutes on the baking sheets then transfer to wire racks to cool completely.
The dough was a bit too sticky to roll out and cut with cutters. I even tried to put it through a cookie press. Here are the changes I made:
- Divide the dough in half and form the dough into logs.
- Wrap in plastic wrap and refrigerating for about an hour.
- Slice the dough into slices about a 1/4-inch.
- Roll the edges into colored sugar.
- Bake about 18-20 minutes or until the edges are just beginning to brown.
If using dried lavender: Since dried culinary lavender is stronger than fresh, you will probably want to use about half as much in the recipe.
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