Lavender Shortbread Cookies

🧂 Ingredients

• 1 cup unsalted butter

  at room temperature
• ½ cup powdered sugar
• 2 teaspoons culinary lavender buds
• ½ teaspoon vanilla extract
• ¼ teaspoon salt
• ½ cup cornstarch
• 1 ½ cups all purpose flour

  plus a little extra for rolling
• sanding sugar for topping

  optional

Instructions

• 1 In a large mixing bowl, beat together the butter and icing sugar until smooth.
• 2 Add the lavender buds, salt and vanilla. You can roughly chop the lavender if
  you would like a more fragrant cookie. Continue beating until the lavender is
  fully combined.
• 3 Slowly add a little bit of the flour and corn starch, alternating between the
  two, and beat until it starts to stick together, about 3 minutes.
• 4 Roll the dough on a floured surface until it is approximately a quarter of an
  inch thick.
• 5 Using a cookie cutter, cut out your desired shape and place on a pre-lined
  cooking sheet. Be sure to leave about an inch of space between them.
• 6 Sprinkle the sanding sugar over the tops of the cookies.
• 7 Place the cookie sheet with the raw cookies in the fridge to cool a little while
  your oven is preheating. Preheat the oven to 300 degrees Fahrenheit.
• 8 Bake for 14-16 minutes or until the edges just start to brown. Cool on the
  baking sheet for 5-8 minutes before transferring to a cooling rack to cool
  completely.

Nutrition Info