I love lavender and I love shortbread cookies. So lets put them together! Although they are not diet friendly, one of them (if you can stop there) is totally delicious!
What you need:
- 1 cup of butter – room temperature
- ¾ cup granulated white sugar
- 2 cups all-purpose flour
- 1 teaspoon vanilla
- 1 ½ teaspoon culinary lavender (I grew my own this summer)
- Pinch of salt
How to Do it:
Place 1 teaspoon of lavender into the vanilla and let it sit for 3-4 hours.
Cream the butter and sugar until smooth.
Add the vanilla lavender.
Slowly pour in the flour and salt and process until smooth.
The mixture will be crumbly.
Place in an 8X8 pan and press down.
Sprinkle with the remaining lavender and gently push it into place.
Bake in a 325 degree oven for 20-25 minutes, until the edges and top are starting to brown.
Remove from the oven and cool for five minutes. Then, gently cut into sixteen pieces.
Allow to cool for 15 to 20 more minutes, then carefully remove to a cooling rack.
The cookies will be doughy at first. As they cool, they will get harder. Resist the urge to cook them longer. They will be too hard if you do.
Makes 16 cookies
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