There’s something magical about the smell of your home when you’re baking shortbread cookies. Maybe it’s the scent of the butter melting, or the sugar and butter infusing together, but whatever it is, I love it! Baking shortbread cookies around the holidays is a tradition in our house. We add in all sorts of different flavors from plain Jane vanilla shortbread to the fun and sassy Lavender Shortbread. They are all rockstars in my opinion, but the Lavender Shortbread cookies really make a statement! Plus they aren’t your typical holiday cookie so they are sure to make waves at any party or cookie exchange!
The best part about shortbread cookies is that they take almost no time to whip up and there are only a few key ingredients!
First let’s combine the sugars and culinary lavender in the KitchenAid® 13-Cup Food Processor. Pulse everything together until the lavender is finely chopped.
Transfer the lavender infused sugar from your KitchenAid® 13-Cup Food Processor into your KitchenAid® Stand Mixer fitted with the flat beater attachment. Add the butter and mix everything together until smooth. Finish it off with all purpose flour and salt and mix until the dough all clumps together.
Transfer the dough onto a flour dusted pastry board.
Using a rolling pin, roll the dough into a rectangle shape and cover it in plastic wrap. Chill the dough for at least 30 minutes before continuing.
Using a knife, or your favorite cookie cutter, cut the chilled dough into small cookie squares.
Transfer the cookies onto a baking sheet, either lined with parchment or sprayed with non-stick baking spray and transfer it into a pre-heated oven. Bake the cookies for 25-30 minutes until the edges are just golden brown and then remove and cool.
And that’s all she wrote! Serve these at any function where cookies are appropriate and just be sure to find culinary lavender at your local market. You can also order culinary lavender online. It’s important to use that, as not all lavender is edible and your cookies will taste a bit like perfume is you use an inedible variety.
Happy cookie baking!
Lavender Shortbread Cookies
Makes 3 dozen cookies
1/4 cup white sugar
1/4 cup powdered sugar
2 tablespoons culinary lavender
1 cup unsalted butter (at room temperature)
2 cups all-purpose flour
1/4 teaspoon salt
Preheat your oven to 325 degrees F.
Combine the white sugar, powdered sugar and lavender in a KitchenAid® Food Processor fitted with the blade attachment.
Pulse for 45-60 seconds until the lavender is finely chopped.
Transfer the lavender infused sugar into a KitchenAid® Stand Mixer.
Add the butter and whip with the sugar until smooth.
Add the flour and salt and continue to mix, making sure to scrape down the sides of the bowl, until the dough roughly forms a ball.
Turn the dough out onto a cleaned pastry board and shape the dough into a large 1/2 inch thick rectangle.
Cover the dough with plastic wrap and refrigerate for at least 30 minutes.
Remove the chilled dough and continue to roll the dough out into a 1/4 inch thick sheet.
Using a sharp knife, or cookie cutter, shape the dough into a cookie shape and transfer the cookies to a prepared baking sheet.
Place the baking sheets into the oven and bake for 25-30 minutes until the cookies are golden brown on the edges. (Roll any remaining un-cooked dough into a ball and repeat the process for cutting out more cookies.)
Remove the baked cookies from the oven and let cool.
Store the cookies in an airtight container in the refrigerator for up to 5 days.
*The Contributor of this post has been compensated by KitchenAid for this post, but this post represents the Contributor’s own opinion.*