Lavender Shortbread Cookies Recipe
Lavender shortbread cookies are the perfect addition to any afternoon tea party or just with a cup of Earl Grey while enjoying a good book. You can bake the entire batch at once, or freeze a portion of the dough for up to 2 months to roll out and cut another time. Either way, you won’t regret adding these cookies to your afternoon tea rotation.
In a small bowl, sift flour and salt together, then set aside.
Place lavender and 1 Tbsp of sugar in a mortar and grind lightly with the pestle. Place the lavender mixture in a large bowl with the remaining sugar and the butter. Cream ingredients together until smooth. Add vanilla extract and combine. Add the flour mixture, a little at a time and beating between additions, to the butter mixture until it forms a dough.
Shape dough into a disk, wrap tightly in plastic wrap and refrigerate for 30 minutes.
Line a large baking sheet with parchment paper and set aside.
Remove dough from refrigerator and roll it out to 1/4 inch thickness on a lightly floured surface. Cut into shapes (I used a fluted edge cookie cutter, but you can also cut into squares) and place on the prepared baking sheet. Place in the freezer for 15 minutes.
Preheat oven to 325 degrees while cookies are in the freezer.
Remove the tray and bake cookies for 12-14 minutes until lightly browned around the edges. Cool on the baking sheet for 5 minutes before transferring to wire rack.
Cookies can be stored in an airtight container for up to 5 days.