This recipe is based on one from the Barefoot Contessa. I don’t remember what inspired me to bump it up a notch by adding lavender but I’m so glad I did. It really makes a good cookie a great cookie.
Lavender Shortbread Cookie
- 3 sticks of unsalted butter at room temperature
- 1 cup sugar
- 1 Tsp real vanilla extract
- 3 1/2 cups all-purpose flour
- 1/4 Tsp kosher salt
- 2 Tbsp lavender
- 10 to 12 oz semisweet chocolate, chips or chopped
In a stand mixer, I like my KitchenAid Stand Mixer, cream the butter and sugar together until light and fluffy. Add in the vanilla and combine until mixed.
In a medium bowl shift together the flour, lavender and salt. Slowly mix in with the butter/sugar mixture until it just comes together. Dump onto a slightly floured board and shape into a long rectangle, about 2″ x 2″. Wrap and plastic wrap and refrigerate for at least 30 minutes, longer is better.
Preheat an oven to 350 degrees. Line a cookie sheet with parchment paper. Cut the cookie log into slices about 1/4″ and place on the sheet with about 1/2″ between them, they don’t spread much. Bake for 25 minutes or until lightly brown around the edges. Cool.
Put the chocolate in a microwave proof bowl. Nuke for 15 seconds at a time, pausing about a minute in between, and stirring after the 3rd nuke. This will slowly temper the chocolate. Once it’s melted and smooth, use a small spatula to cover 1/2 the cookie. Allow to set, about 30 minutes.
One thought on “Lavender Shortbread Cookies”
Award winning deliciousness!