Lavender Shortbread Cookies Recipe

How to make it

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• Preheat oven to 350 degrees (325 if using a convection oven). Line baking pans with parchment paper. Sprinkle some flour over a separate sheet of parchment paper (for rolling the dough). In a food processor fitted with a blade attachment, process the sugar and lavender flowers until finely ground. Add the all purpose flour, rice flour and salt. Pulse briefly to incorporate the dry ingredients. Add the butter pieces and pulse until there are no visible butter pieces in the dough and the dough is just beginning to clump together. The dough should not come together entirely, rather, it should appear crumbly.
• Turn the contents of the work bowl onto the sheet of floured parchment paper. Using the edges of the parchment gently fold the edges of the dough toward the center of the sheet, so that the dough adheres together enough for you to roll it out. The idea is to gently amass the dough rather than kneading it. if you over-work the dough it can yield tough cookies.
• Dust the dough and your rolling pin with a little flour, then gently roll the dough to 1/4 or 1/3 inch thickness. We like our shortbread a little on the thick side. Cut with a 2 inch round cookie cutter or any other shape you prefer. Space the cookies 1 inch apart on the parchment covered baking sheet. Bake until the cookies are lightly golden and firm to the touch, approximately 10-15 minutes, depending on the thickness of the cookies. Slide the parchment onto a baking rack to cool
• If you like a stronger lavender flavor, process 1 T lavender with an additional 1/4 C of granulated sugar then sprinkle this lavender sugar on each cookie before baking.