Lavender Shortbread Recipe

Ingredients:

• 1 Tbsp culinary lavender
• 2 cups all-purpose flour
• 1/2 tsp fine sea salt or table salt
• 1 cup unsalted butter, at room temperature
• 1/2 cup powdered sugar
• 1 tsp vanilla extract
• Coarse sugar, optional
• To decorate (optional): small lavender buds

Directions:

1. Crush lavender with a mortar and pestle or pulse in a spice grinder until fine. In a medium bowl, stir together flour, lavender, and salt. Set aside.
2. In bowl of electric mixer, combine butter and sugar. Beat at low speed to combine; then, increase speed and beat until creamy. On low speed, add vanilla. Gradually stir in flour mixture until dough just comes together.
3. Divide dough into two equal pieces. Form into two logs about 1 1/2 inches in diameter and wrap each in plastic wrap. Chill for 1 hour or longer.
4. Adjust oven rack to middle position and preheat to 325°F. Cut logs of dough crosswise into 1/3-inch slices. Place slices on parchment-lined baking sheets. Sprinkle with coarse sugar and small lavender buds, if desired.
5. Bake on middle rack, one sheet at a time, for 10-12 minutes or until edges of cookies just begin to turn golden. Remove to a wire rack to cool.
6. Cook’s Tip:
7. For dark chocolate-dipped shortbread, dip ends of cookies in melted dark chocolate and place on parchment paper to cool.