Introduction:
The Lavender-Infused Shortbread Cookies are a delightful and aromatic twist on the classic shortbread. Infused with the calming scent and flavor of lavender, these buttery cookies are the perfect treat for moments when you need a little relaxation. Whether enjoyed with a cup of tea or as a light dessert, the floral notes from the lavender paired with the rich, buttery base create a cookie that is both elegant and comforting. These cookies also make a beautiful gift for friends or family, offering something unique and fragrant.
Ingredients:
- 1 cup unsalted butter, softened
- ½ cup granulated sugar
- 2 cups all-purpose flour
- 2 tbsp culinary lavender, finely ground
- 1 tsp vanilla extract
- ¼ tsp salt
- Extra sugar for sprinkling
Preparation:
Step 1: Preheat the Oven
Preheat your oven to 325°F (160°C) and line a baking sheet with parchment paper. This will prevent the cookies from sticking and ensure even baking.
Step 2: Cream the Butter and Sugar
In a large mixing bowl, use an electric mixer or hand whisk to cream the softened butter and sugar together. Beat the mixture for about 2-3 minutes, or until it becomes light and fluffy. The air you incorporate during this step will give the cookies a tender crumb. Add the vanilla extract and mix again until fully combined.
Step 3: Mix the Dry Ingredients
In a separate bowl, whisk together the all-purpose flour, finely ground lavender, and salt. This step ensures that the lavender is evenly distributed throughout the dough, giving each cookie a balanced floral flavor.
Step 4: Combine Wet and Dry Ingredients
Gradually add the dry ingredients to the butter mixture, stirring slowly to prevent overworking the dough. Mix until a soft, smooth dough forms. The dough should be pliable but not sticky.
Step 5: Shape the Dough
On a lightly floured surface, roll the dough into a log about 2 inches in diameter. This shape will make it easy to slice the cookies uniformly. Wrap the dough log in plastic wrap and refrigerate for at least 30 minutes. Chilling the dough helps it firm up, making it easier to slice and hold its shape during baking.
Step 6: Slice and Bake
After chilling, unwrap the dough and slice it into ¼-inch thick rounds. Place the slices on the prepared baking sheet, leaving about 1 inch of space between each cookie. Bake for 12-15 minutes or until the edges are just turning golden. Be careful not to overbake, as you want the cookies to remain soft and buttery inside.
Step 7: Sprinkle with Sugar
While the cookies are still warm, sprinkle a little extra granulated sugar on top of each one. The warmth from the cookies will help the sugar adhere and add a light, sweet crunch to every bite.
Step 8: Cool and Serve
Allow the cookies to cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely. Once cooled, the cookies can be stored in an airtight container for up to a week, though they rarely last that long because they’re so delicious!
COOKING Note:
It’s important to use culinary-grade lavender for this recipe to ensure the lavender is safe to eat. Finely grinding the lavender will evenly distribute the floral flavor throughout the dough, avoiding any overpowering bites of lavender in the cookies. If you don’t have ground lavender, you can use a spice grinder or mortar and pestle to achieve the desired texture.
Serving Suggestions:
These cookies are a perfect pairing with afternoon tea or a delicate cup of herbal tea, especially ones with floral or citrus undertones. They also make a lovely addition to a spring or summer dessert table. For a bit of extra flair, you can drizzle the cookies with a light lemon glaze or serve them alongside fresh berries for a refreshing treat.
Tips:
- Make sure to chill the dough properly to make slicing easier and ensure the cookies hold their shape during baking.
- If you don’t have culinary lavender, you can substitute with other edible flowers like rose petals for a different floral twist.
- For a richer flavor, you can use half granulated sugar and half powdered sugar to give the cookies a more melt-in-your-mouth texture.
- Experiment with adding a pinch of lemon zest to the dough for a citrusy note that complements the lavender.
Prep Time:
- 15 minutes
Cooking Time:
- 15 minutes
Total Time:
- 30 minutes (plus chilling time)
Nutritional Information (per cookie):
- Calories: 120 kcal
- Protein: 1.5g
- Sodium: 40 mg
Conclusion:
These Lavender-Infused Shortbread Cookies are not just a treat for the taste buds, but for the senses as well. The delicate floral flavor of lavender complements the buttery richness of the shortbread, creating a cookie that is both unique and incredibly comforting. Whether you’re looking for a relaxing snack or a thoughtful homemade gift, these cookies are sure to leave a lasting impression. Their simplicity in preparation, combined with their elegant presentation, makes them a go-to recipe for any occasion.
FAQ:
Q: Can I make these cookies in advance?
A: Yes! You can make the dough up to 2 days in advance and keep it chilled until you’re ready to bake. Alternatively, the cookies can be stored in an airtight container for up to a week after baking.
Q: Can I freeze the dough?
A: Absolutely. Wrap the dough log tightly in plastic wrap, followed by a layer of foil, and freeze for up to 3 months. When you’re ready to bake, simply slice and bake directly from frozen, adding a minute or two to the baking time.
Q: Can I use dried lavender from my garden?
A: Yes, but be sure that the lavender is safe for consumption and hasn’t been treated with any chemicals. Always use culinary-grade lavender for the best flavor and safety.
Q: How can I prevent my cookies from spreading too much?
A: Ensuring that the dough is well-chilled before baking will help the cookies hold their shape. If your kitchen is particularly warm, you can also pop the baking sheet in the fridge for 10 minutes before baking.
Lavender-Infused Shortbread Cookies
Ingredients
- 1 cup unsalted butter softened
- ½ cup granulated sugar
- 2 cups all-purpose flour
- 2 tbsp culinary lavender finely ground
- 1 tsp vanilla extract
- ¼ tsp salt
- Extra sugar for sprinkling
Instructions
Step 1: Preheat the Oven
- Preheat your oven to 325°F (160°C) and line a baking sheet with parchment paper. This will prevent the cookies from sticking and ensure even baking.
Step 2: Cream the Butter and Sugar
- In a large mixing bowl, use an electric mixer or hand whisk to cream the softened butter and sugar together. Beat the mixture for about 2-3 minutes, or until it becomes light and fluffy. The air you incorporate during this step will give the cookies a tender crumb. Add the vanilla extract and mix again until fully combined.
Step 3: Mix the Dry Ingredients
- In a separate bowl, whisk together the all-purpose flour, finely ground lavender, and salt. This step ensures that the lavender is evenly distributed throughout the dough, giving each cookie a balanced floral flavor.
Step 4: Combine Wet and Dry Ingredients
- Gradually add the dry ingredients to the butter mixture, stirring slowly to prevent overworking the dough. Mix until a soft, smooth dough forms. The dough should be pliable but not sticky.
- Step 5: Shape the Dough
- On a lightly floured surface, roll the dough into a log about 2 inches in diameter. This shape will make it easy to slice the cookies uniformly. Wrap the dough log in plastic wrap and refrigerate for at least 30 minutes. Chilling the dough helps it firm up, making it easier to slice and hold its shape during baking.
Step 6: Slice and Bake
- After chilling, unwrap the dough and slice it into ¼-inch thick rounds. Place the slices on the prepared baking sheet, leaving about 1 inch of space between each cookie. Bake for 12-15 minutes or until the edges are just turning golden. Be careful not to overbake, as you want the cookies to remain soft and buttery inside.
Step 7: Sprinkle with Sugar
- While the cookies are still warm, sprinkle a little extra granulated sugar on top of each one. The warmth from the cookies will help the sugar adhere and add a light, sweet crunch to every bite.
Step 8: Cool and Serve
- Allow the cookies to cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely. Once cooled, the cookies can be stored in an airtight container for up to a week, though they rarely last that long because they’re so delicious!
Notes
If you’re looking to expand your culinary repertoire, click here to discover a curated selection of delicious recipes that cater to every taste. From simple, time-saving dishes to more intricate creations, you’ll find the perfect inspiration to elevate your meals and enhance your cooking journey