The Botanical Kitchen
French Lavender Shortbread Cookies
Makes about 24 cookies
Buttery, tender shortbread laced with finely ground French lavender sugar — an elegant cookie for an afternoon tea tray.
Ingredients
- 1 cup (2 sticks) unsalted butter, softened
- ½ cup granulated sugar
- 2 tsp Tea & Turmeric French Lavender Super Blue
- 2 cups all-purpose flour
- ¼ tsp fine sea salt
- 1 tsp vanilla extract
Instructions
- Preheat the oven to 325°F. Line a baking sheet with parchment paper.
- Pulse the sugar and lavender together in a spice grinder or crush them with a mortar and pestle until the lavender is finely ground.
- Beat the butter until creamy. Add the lavender sugar and vanilla and mix until light and fluffy.
- Mix in the flour and salt just until a soft dough forms. Avoid overmixing.
- Pat the dough into an 8-inch round about ¾ inch thick, or roll it to ½ inch thick and cut into cookies.
- Chill the dough for 30 minutes.
- Bake for 30 to 35 minutes for a round, or 15 to 18 minutes for cutout cookies, until the edges are just beginning to turn golden.
- Cool completely before serving.