Lavender Shortbread Recipe

Rating 5.0
| 0
Lavender shortbread is the perfect pairing for your favorite tea or coffee. These lavender-scented cookies are sweet, buttery and easily snackable.
Brunch
Italian
8
ingredients
13
steps
40
minutes
Chef Sara has been teaching Indian cooking for over 30 years. When she first came to the U.S., Chef Sara noticed that restaurants prepared traditional Indian dishes using artificial flavoring and additives. Her mission is to educate both experienced and beginner cooks on the importance of whole food ingredients and the impact they have on the final product. She looks forward to teaching you how to cut, chop, mince, and mix your first set of Indian dishes.

Ingredients

Servings:
8
1 cup(s)
unsalted butter, room temperature
3/4 cup(s)
confectioners’ sugar
1 tsp
almond extract
2 tblsp
dried lavender, finely chopped
3 cup(s)
unbleached all-purpose flour
4 tblsp
corn starch
1 tsp
baking powder
1/2
salt

Directions 13 steps | 40 Minutes

Step 1

Measure and prep all ingredients.

Step 2

In a large mixing bowl using a hand-held electric mixer, cream the butter until light and fluffy.

Step 3

Add the confectioners’ sugar. Mix on low speed until smooth.

Step 4

On low speed, mix in the almond extract. Using a spatula, fold in the finely chopped dried lavender.

Step 5

Sift together flour, corn starch, baking powder and salt over the butter mixture.

Step 6

Add the flour mixture to the butter mixture. Mix on low speed until a smooth, non-sticky dough forms.

Step 7

Transfer dough onto a floured surface.

Step 8

Shape it into a rectangular brick-like shape.

Step 9

Wrap it tightly into plastic wrap and refrigerate until firm, about 2 hours. Alternatively, you can place the dough in the freezer until firm.

Step 10

Preheat the oven to 350°F. Line a sheet pan with parchment paper. Remove dough from the refrigerator, unwrap and cut them into half-inch slices.

Step 11

Place the shortbread about half-inch apart on the prepared sheet pan. Use a fork to create a dotted design.

Step 12

Bake the lavender shortbread for 12 minutes or until golden brown on the bottom. Transfer the baked shortbread to a cooling rack and let cool completely.

Step 13

Serve right away or store them in an airtight container. Enjoy!


Notes:

  • The shortbread dough can be stored in the refrigerator for 5 days or up to 1 month in the freezer.

Nutrition Per Serving
View All
CALORIES
438
FAT
23.6 g
PROTEIN
5.1 g
CARBS
51.4 g

FOOD FOR THOUGHT?

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