1Tablespoonfresh lavenderor use ½ Tablespoon dried lavender
powdered sugar for rolling dough
additional lavender leaves for garnish
Cream the butter in a stand mixer until smooth and a very pale yellow color (no longer bright yellow), about 2 minutes. I take a spatula and scrape down the sides halfway through to ensure even, full mixing.
Add the sugar and mix until well blended, about 1-2 full minutes. I scrape down the sides of the mixer twice during this time to ensure even mixing.
In a separate bowl, mix together flour, cornstarch and salt. Slowly add to the mixer and mix on low until all dry and wet ingredients are combined.
Gently pick the lavender off the stems until you have almost a Tablespoon full.
Add lavender into the mixer and mix the dough until it starts to come together and pull away from the sides. It should not be crumbly.
Sprinkle a little powdered sugar onto a rolling mat or cutting board and knead the dough gently but thoroughly, about 5-7 times.
Roll out the dough into a circle until the circle is about ¼" thick.
Using a cookie cutter, cut out 2" shapes.
Place cut cookies onto a baking sheet with either parchment paper or a Silpat. Sprinkle lightly with granulated sugar.
Take a toothpick or a fork and gently poke small holes into the cookie. This helps the cookies bake evenly and not puff up.
Bake at 350 degrees for 15-20 minutes, until cookies have very light golden edges. Make sure they are not too dark, and watch them carefully: shortbread can burn quickly toward the end! My batches took around 17 minutes.
Makes: 23-26 cookiesDried vs. Fresh Lavender: you can use dried lavender instead of fresh. Just reduce the amount of dried lavender by about ⅓, since the dried herbs tend to be a bit more potent in flavor and aroma than fresh.Decorative idea: place 3-5 individual lavender leaves in the center of each cookie. These will bake enough to stay on the cookies, and give them a finished look.Baking tip: About halfway through the baking time, take the baking sheets out and swap the top baking sheet onto the bottom, and vice versa. You can also turn each sheet around 180 degrees so the front is now facing the back. This helps ensure even baking for each cookie.Don't overbake! Watch the cookies carefully starting at the 15 minute mark. Shortbread can burn quickly toward the end, so make sure they just start to turn a beautiful golden color and aren't too dark around the edges. My batches took around 17 minutes.
Find the original recipe and more recipes, food, wine and travel tips at UrbanBlissLife.com