Lavender Shortbread Cookies, so rich and buttery, can be made in a variety of flavors. Almond has always been a favorite. Because my mom sent me a big bag of lavender, I decided to make these too. The lavender flavor seemed to be more even and subtle the next day. Warm from the oven, it was a little strong.
Ingredients:
1 1/2 cups unsalted butter (3 sticks)
3/4 cup sugar
2 1/2 cups flour
1/2 teaspoon salt
3 tablespoons dry lavender
Directions:
Preheat oven to 300. Cream the butter until it’s very light and fluffy.
Gradually beat in sugar.
Stir in lavender.
Mix in flour and salt. Dough will be stiff. Cover and refrigerate for a couple of hours or longer.
Gently roll dough into balls about an inch in diameter and place on cookie sheets.
Butter the bottom of a large glass.
Dip the glass into a little bowl of white sugar.
Flatten the dough balls with the sugared glass, resugaring for each cookie.
Bake for 20 minutes or so, or until the edges are just barely beginning to brown. Cool on wire racks.
They go great with coffee or tea.