Let me state, this is not an early April Fool’s Joke. We truly made cookies with lavender.
After last week’s chicks, I’ve been in a spring cookie mode– pinning recipes like a mad woman. Today’s recipe had been pinned months ago and wasn’t even supposed to happen today but I stumbled upon an Herbalist in Reading Terminal Market on Saturday and knew we had to have Lavender Shortbread Cookies.
You’ll have to trust me on this one, these cookies are delightful!. Light and refreshing and making you swoon for the Spring to arrive faster.
I know these cookies are not for everyone but if you feel adventurous, head to Whole Foods for dried lavender and welcome the Spring with lavender shortbread cookies. Greg seemed very dubious of these cookies as I made them but once we pulled them out of the oven, he couldn’t get enough.
Lovely Lavender Shortbread Cookies
- ½ cup sugar
- 2 tablespoons dried lavender
- 2 cups flour
- 2 sticks of butter (room temperature)
1. Soften butter to room temperature.
2. Pulse sugar and lavender in food processor about 30 seconds.
Side note: You can purchase dried lavender at Whole Foods or on Amazon. I found it at an herbalist store in Philadelphia.
3. Cream the butter and sugar in mixer.
4. Add the flour.
5. Once you have the dough formed. Shape into your desired form (you can put in a loaf pan to make square/rectangular shaped cookies). I rolled it into a tube shape. Whatever shape you create, wrap your dough in plastic wrap!
6. Place in the fridge for at least an hour.
7. Slice your cookies at ¼ thick.
8. Optional- add lavender to the cookie tops.
9. Try not tripping over your dog.
10. Bake for 18-20 minutes at 300 degrees.