Lavender Sugar Shortbread Cookies
Lavender's bright floral flavor offers a complex element to this simple shortbread recipe.
Yield: 30-40 cookies
Preparation Instructions:
In a large bowl, thoroughly stir together the flour and sugars. Using forks, a pastry blender or your hands, cut the butter into the flour mixture until the mixture is the consistency of a coarse corn meal. In a small bowl, beat together the egg yolk, cream, rose water, and salt until well blended and smooth. Stir, then knead, the egg yolk mixture into the flour mixture until evenly incorporated.
Divide the dough in half. Roll each portion between sheets of waxed paper, until 1/4" thick. Stack the rolled portions, paper still attached, on a baking sheet. Refrigerate for 30 minutes, or freeze for about 15 minutes to speed the chill.
Preheat oven to 325 degrees. Grease several baking sheets.
Working with 1 portion at a time, and leaving the remaining dough chilled, gently peel away the top sheet. Using a roughly 2" shape, cut out the cookies. Use a spatula, if necessary to transfer the cookies to the baking sheet, about 1-1/4 inches apart. Reroll any dough scraps.
Bake the cookies, one sheet at a time, in the middle third of the oven for 9-13 minutes, or until just lightly browned at the edges. Immediately transfer cookies to a wire rack. Cool completely.
Store in an airtight container for up to 2 weeks or freeze for up to 2 months.
Optional:
To make icing, combine equal parts powdered sugar and milk. Drizzle over cookies before garnishing with orange zest and lavender flower buds.
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More About This Recipe
If at any point the dough softens too much to handle easily, transfer the paper and dough to the refrigerator or freezer.
Great recipe!
I rolled mine into 2 inch logs, refrigerated over night and simply cut off the circles the next day and baked no rolling required.
I have made these several times and they are always a huge hit. It’s interesting that unless you tell people about the lavender they can’t put their finger on it. Be careful not to get too heavy-handed with the rosewater in the icing.
These cookies are very good, with a truly unique flavor. Everyone in my family enjoyed them, even my 14 year old son-picky eater!