If you have read my posts, or know me, I love France. One reminder of this past summer’s vacation is the lavender because it reminds me of the numerous lavender fields in Provence. Therefore, almost anything with lavender gives me flashbacks, and these lavender shortbread cookies are no exception. My family served these for our holiday party, and they were a hit! I didn’t even have time to snap a finished picture because they were snatched up so quickly. Guess you will just have to make them for yourself!
Lavender Shortbread Cookies:
1 1/2 cups butter, softened
2/3 Cups sugar
2 Tablespoons organic culinary lavender
2 1/3 Cup Flour
1/2 Cup Cornstarch
1/4 TSP Salt
Lavender Shortbread Ingredients
Beat butter, sugar, and lavender in a large bowl with an electric mixer until light and fluffy
Add flour, cornstarch, and salt
Beat until combine
Divide dough in half
Rolling out the dough
Flatten and roll to thickness of approximately 3/8 inch on floured waxed paper
Chill until firm
Preheat oven to 325 degrees
Cut the chilled dough into 1 1/2-inch squares
Transfer to parchment-lined cookie sheets
Cutting the dough
Cut into squares
Prick each cookie several times with a fork
Bake for 10-15 minutes until light golden (do not brown)
When cookies are cooled, frost with Lemon Icing
Lemon Icing:
2 tablespoons butter, softened
1 – 1 1/4 cups powdered sugar
2 tablespoons lemon juice
Beat all ingredients to a loose, spreadable consistency (don’t worry if it starts curdling…the butter and lemon juice do that to each other!)
Spread over cookies
Sprinkle white, blue, or purple sugar and lavender over icing
Stay hungry…