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Lavender Shortbread Cookies

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Yield: 18-24 cookies

1C unsalted butter, softened

2/3 C granulated sugar

1 tsp. vanilla extract

1/4 tsp. lemon extract

2 C all purpose flour

1 tbl.  dried Lavender flowers 

1/8 tsp. salt

In  medium bowl, cream the butter, sugar, vanilla and lemon extract. Add the flour, lavender and salt; mix until the dough is smooth. If the dough feels sticky, add an additional 1/4 cup flour. The dough should be soft, but not sticky. 

Chill 1-2 hours or until firm. 

Preheat oven to 325 degrees. On a lightly floured surface, roll the dough and about 1/4 " think. Cut out shapes with favorite cookie cutters and place on an ungreased cookie sheet.(the dough may be re rolled). Bake 10- 15 minutes or until the cookies are lightly browned around the edges. Place on a cooling rack. Cool completely, then decorate, if desired. 

Cookie Icing (optional)

The day before baking: mix 1 to 2 tablespoons lavender with the 1 cup confectioners sugar in a small plastic bag. Let stand for 1 day before baking cookies. 

In a bowl, combine 1 cup confectioners sugar-lavender combination, 2 teaspoons milk and 2 teaspsoons light corn syrup. Sir well. Tint with violet icing color if desired. Spread on cookies.

Wilton Enterprises

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