Lavender Shortbread Cookies

These Lavender Shortbread cookies have a floral flavour and aroma because of the dried lavender flowers. This buttery shortbread cookies will be enjoyed by adults and children. Everyone we shared it with loved the taste. These cookies are wonderful to serve with tea or to give as gifts. 

2 tsp dried lavender *

350 g or 3/4 lbs salted butter at room temperature **

1 cup sugar

17.5 ounces all purpose flour 

* I dried culinary lavender from our garden 

** If using unsalted butter add 1/4 tsp salt

Grind the lavender finely using a mortar and pestle, until it resembles a powder you will still be able to see specks of lavender.

Using a stand mixer fitted with the paddle attachment, mix together the butter, sugar, and dried lavender powder until combined and it spread around the bowl. Add flour to the bowl, and mix together until the flour incorporates to form a ball of dough. It is easier to bring the flour together using our hands. 

Roll the dough out on a baking mat about 1/2" thick, then cut desired shapes. Place the cookies on a baking tray and leave it in the refrigerate for at least one hour, until it is cold and firm to the touch.

Preheat the oven to 350F and bake the cookies for 15-20 minutes. The baking time depends on the size of the cookies. The cookies are ready when the edges are lightly golden brown and the bottoms are done. As the cookies cool to room temperature it will harden so do not over bake. These cookies keep well for at least a week in an air tight container.

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