Tuesday, February 28, 2012

Lavender Short bread Cookies

Here's a quick, yummy and very buttery recipe for lavender shortbread cookies ♥

These were a hit at my school!
2 1/2 sticks unsalted butter, softened
2/3 cup sugar
3 1/4 cups all-purpose flour
1 or 1 1/2 tbsp. dried culinary lavender

1. Preheat the oven to 325 degrees. Line 2-3 cookie sheets with parchment paper (un-greased).

2. Beat the butter and sugar on medium speed for 5-10 minutes, until the mixture becomes light in color and fluffy.

3. Fold in the flour by hand. The dough will be soft and a bit crumbly. You can pack the dough together when you cut out your cookies.

4. Place a handful of the dough at a time on a lightly floured work surface. Use a floured rolling pin to press out the dough to about 3/8 inch thick. Do not use a lot of flour or your cookies will be tough and very crumbly. Short breads are known for being light and fluffy ♥

5. Cut out the short bread using any shape cookie cutter you like. With a spatula, transfer them to the prepared pans, spacing them about 1 1/2 inches apart (they will not spread, but they do puff a little).

6. Bake for 15-20 minutes until they are just a very pale golden color. Slide the papers from the pans onto wire racks. Store the cooled cookies between sheets of parchment or wax paper in an air-tight container.

7. Brew up a mug of tea and enjoy your treats! The flavor may not be very intense, but provides a floral aftertaste. You may want to consider grinding up the florets next time if you want to experiment with the intensity of the lavender.  

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