Recipe Index

Sweets | Lavender Shortbread Cookies

Posted on January 20, 2011



1 cup flour

1/2 teaspoon fine sea salt

1/3 cup sugar

2 teaspoons dried lavender blossoms, finely chopped

1/2 cup unsalted butter, softened

1 teaspoon vanilla

fleur de sel



Sift the flour and salt together in a small bowl.

Combine the sugar and lavender in the bowl of a stand mixer fitted with a paddle attachment. Mix for 20 seconds to combine. Add the butter and mix until combined. Mix in the vanilla. Add the flour mixture and mix on a low speed until it forms a soft dough.

Shape the dough into a disk, wrap tightly in plastic and refrigerate for 30 minutes.

Line a baking sheet with parchment paper. Roll the dough out to 1/4 inch thick and cut into 1 1/2 to 2 1/2 inch shapes using a cookie cutter. Place the shapes on the baking sheet, sprinkle with fleur de sel and place baking sheet in the freezer for 15 minutes.

Preheat the oven to 350 degrees.

Bake the cookies for 12 to 15 minutes or until edges turn golden brown. Let cool for 5 minutes, then transfer to a wire rack to cool completely. Store in an airtight container for up to 5 days.