Directions 13 steps | 40 Minutes
Measure and prep all ingredients.
In a large mixing bowl using a hand-held electric mixer, cream the butter until light and fluffy.
Add the confectioners’ sugar. Mix on low speed until smooth.
On low speed, mix in the almond extract. Using a spatula, fold in the finely chopped dried lavender.
Sift together flour, corn starch, baking powder and salt over the butter mixture.
Add the flour mixture to the butter mixture. Mix on low speed until a smooth, non-sticky dough forms.
Transfer dough onto a floured surface.
Shape it into a rectangular brick-like shape.
Wrap it tightly into plastic wrap and refrigerate until firm, about 2 hours. Alternatively, you can place the dough in the freezer until firm.
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.
Place the shortbread about half-inch apart on the prepared sheet pan. Use a fork to create a dotted design.
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.
Serve right away or store them in an airtight container. Enjoy!
- The shortbread dough can be stored in the refrigerator for 5 days or up to 1 month in the freezer.