Ingredients
Steps
- Reserve about 2 tbsp sugar, add lavender and blend in a food processor for a minute.
- In a stand mixer with the paddle attachment, mix butter and sugar until light and fluffy.
- Add the lavender+sugar mixture.
- Add vanilla.
- Sift flour and salt.
- Add flour+salt to the butter+sugar+vanilla mixture.
- Mix until the dough starts to come together. Don't worry if it doesn't, you can use your hands to bring the dough together.
- Place the dough in clear wrap and refrigerate for 30 minutes.
- Pre-heat the oven at 350º F.
- Line a cookie sheet with parchment paper.
- Take half of the dough out of the refrigerator and roll it out with a rolling pin. Leave the other half refrigerated until ready to use.
- Using a cookie cutter shape of your choice, cut out the cookies and lay them out, 1 inch apart, on a parchment lined cookie sheet.
- Bake for 18-20 minutes. 14
- Cool on a wire rack.
Prep time 15-20 minutes | Baking time 20 minutes | Makes about 100 small cookies
Since shortbread is a Scottish dessert, I figured tea would be an appropriate drink of choice. A perfect mid-afternoon snack. :)
DIY
Cute tags that I bought from Michael's.
Little goodie bags from Michael's.
A perfect "Thank You" gift.
