Lavender Shortbread Cookies
Servings: 20 small-medium cookies
  • 1 cup 2 sticks (227 g) good quality unsalted butter, at room temperature
  • 1/2 cup 60 g confectioners' sugar (powdered sugar/icing sugar)
  • 1 teaspoon 5 ml good quality pure vanilla extract
  • 1 tablespoon 15 ml dried culinary lavender
  • 1 tablespoon 15 ml grated lemon zest (rind)
  • 1-1/2 cups 190 g all-purpose flour
  • 1/2 cup 75 g cornstarch (corn flour)
  • 1/4 2 g teaspoon salt
  1. In the bowl of an electric mixer fitted with the paddle attachment, beat on medium speed (I use #4 on my KitchenAid mixer) the butter until it is smooth and very creamy, about 1-2 minutes.
  2. Add the confectioners' sugar and beat for another 2 minutes. Beat in the vanilla extract, then stir in the dried lavender and lemon zest.
  3. Stir in the dry ingredients and mix until they are incorporated. Make a ball of the dough and seal in plastic wrap. Once in the wrap, flatten the dough into a disk and chill for one hour (at least--can be longer).
  4. When you're ready to roll and cut the cookie dough, preheat oven to 350°F and place the oven rack in the middle position. Line 2 baking sheets with parchment paper or two baking mats.
  5. Roll the dough 1/4" thick on a lightly floured surface or between two sheets of parchment paper. Cut desired shapes, place on baking sheets and chill in the refrigerator or freezer for about 15 minutes.
  6. Bake until very light golden brown, about 8-10 minutes. Let cool on cookie sheets on wire racks.
Sweetapolita's Notes

Cookies will keep in an airtight container for about 1 week, or can be frozen.