LAVENDER SHORTBREAD (HEART) COOKIE RECIPE

Lavender Shortbread Cookie Recipe on Cheeky Design

I made a batch of these lavender shortbread cookies for my son’s preschool class this week, cutting them into hearts for the obvious Valentine’s theme that is basically ongoing, all week, for all ages. I thought I’d try to classy up the usual candy exchange (although I'm still a huge fan of the chalky hearts) with these. This recipe is adapted from this one. I've been experimenting with the butter to lavender ratio, and actually infusing some of the lavender into the butter (what?!). The cooking time is also a factor. Here’s the recipe, hope you enjoy!

Lavender Shortbread Cookie Recipe on Cheeky Design
Lavender Shortbread Cookie Recipe on Cheeky Design

You will need:

-1 tbs. of dried lavender (+ 1 tsp for melted butter…Whole Foods has a good one)

-1/2 cup turbinado sugar (+ some for sprinkling on top)

-1 cup (2 sticks) unsalted butter, room temp.

-2 ½ cups pastry or all-purpose flour

-1/4 tsp salt

-1 egg, whisked for the wash on top

1.     Heat oven to 350 degrees F.

2.     In a medium bowl, whisk together flour and salt and set aside.

3.     In a pestle and mortar, grind up sugar and lavender together.

4.     In a small sauce pan, heat 1 stick of butter and 1 tsp. lavender over low heat and melt.

5.     In the bowl of an electric mixer, with the paddle on, add both the remaining stick of butter and the melted butter/lavender mix, the lavender/sugar mix, and remaining ½ cup of sugar. Keep it on low to medium speed for about 5 minutes until really mixed. Stop the mixer and add the flour mix then continue on low for another minute or two.

6.     Put dough onto a clean surface, roll into a ball and then wrap with plastic wrap. Refrigerate for at least 30 minutes.

7.     Line Cookie Sheets with parchment paper and set aside.

8.     Lightly flour a cutting board, or clean surface, and grab a chunk of your dough, you can quarter it. Roll it out to about ¼” thick. Using whatever shaped cookie cutter you want cut your dough. Use a fork to make a couple of rows of holes, brush VERY lightly with egg wash, then sprinkle with a little bit of turbinado sugar.

9.     Place onto cookie sheet and put into the oven in the medium and top racks.

10. Bake cookies for 8-10 minutes BUT really start watching the cookies at the 8 minute mark. You want brown edges but shortbread overcooks easily.

11. Cool cookies and eat!

Lavender Shortbread Cookie Recipe on Cheeky Design