Lavender Shortbread Cookies

4.84 from 12 votes

Lavender shortbread cookies are delicately flavored shortbread with floral hints

Prep Time1

Cook Time20

Total Time1 20

Course: Dessert

Cuisine: British

Servings: servings

Calories: 89kcal

Author: Cynthia

12 oz. unsalted butter room temperature
2/3 cup sugar (4.6 ounces)
2 Tablespoons culinary lavender flowers very finely chopped
2 1/3 cups all-purpose flour (12 ounces) plus more for flouring the rolling pin and board.
1/2 cup cornstarch (2.2 ounces)
1/2 tsp. kosher salt

Heat of oven to 325* F.
In the bowl of a mixer, beat butter, sugar, lavender and salt until light and fluffy. Add the flour and cornstarch and mix on low speed until just incorporated. Don't over-mix.
Divide the dough in half. Flatten into squares and wrap in plastic. Chill dough until firm.
On a floured board, roll or pat out dough to a thickness between 1/4 and 1/2 inch. Cut the dough into rectangles, pricking each rectangle with the tines of a fork several times. Or use a floured mold or cookie cutter. Chill again cut dough about 15 minutes so shortbread will hold its shape when baked.
Bake for 20 to 25 minutes, until pale golden (do not brown). Cool slightly, then transfer to a rack.
Makes about 4 dozen. (Recipe can be halved)