Do you like to bake? I am much better at cooking savory dishes but love the creative touches you can add to baking like gold leaf, piping and molding fondant.I always make Christmas cookies, some work and some don’t but this recipe is a keeper. If you love lavender than this shortbread cookie is for you, and it is so easy to make! It completely melts in your mouth so fast there is no time to regret it.The hint of lemon, butter, sugar, and lavender are so delicious together you will win the best cookie and maybe a kiss under the mistletoe. Get them ready now for your cookie exchange, parties and unexpected guests(we all have these, so it’s nice to be prepared). Just freeze them until your ready to party, they defrost quickly.
WHAT YOU WILL NEED
- 1/2 cup powdered sugar
- 2 teaspoons teaspoons dried lavender
- zest of one lemon
- 1 cup (two sticks) butter, room temperature
- 2 1/4 cup all purpose flour
- 1/4 teaspoon salt
- course sugar, optional
HOW TO MAKE IT
In a food processor, pulse powdered sugar, dried lavender, and lemon zest until lavender flowers and lemon are well incorporated. Add softened butter to the food processor and cream with the sugar. Add flour and salt. Mix just to combine. Remove dough from food processor and on a large piece of parchment or waxed paper, gently form dough into an 8-inch log. Gently roll the paper around the dough to create a smooth log. (Dough will be sticky) Chill dough at least 4 hours or up two a few days. When ready to bake, heat oven to 375F degrees. Slice chilled dough into 1/4-inch slices. If desired, roll or sprinkle in a course sanding sugar. Bake for 13-15 minutes. Remove from oven and cool completely before serving.