Here’s a lovely recipe for lavender shortbread cookies! The floral notes from the lavender pair beautifully with the buttery richness of the shortbread. These cookies are delicate, slightly sweet, and have a hint of herbal flavor.

Lavender Shortbread Cookies

Ingredients:

• 1 cup (2 sticks) unsalted butter, softened
• ½ cup granulated sugar (plus extra for sprinkling)
• 1 teaspoon vanilla extract
• 2 cups all-purpose flour (You can substitute Bob's 1 to 1 Gluten free flour)
• 1 tablespoon dried culinary lavender (make sure it’s culinary lavender)
• ¼ teaspoon salt

Instructions:

1. Prep and Mix Butter and Sugar:

   • In a large mixing bowl, cream the softened butter and sugar together until light and fluffy, about 2-3 minutes.
   • Add the vanilla extract and mix until combined.

2. Prepare Lavender and Flour:

   • Place the dried lavender in a mortar and pestle, or a small food processor, and grind until it’s finely ground. This releases the oils in the lavender, enhancing the flavor.
   • In a separate bowl, combine the flour, ground lavender, and salt.

3. Combine Wet and Dry Ingredients:

   • Gradually add the flour mixture to the butter mixture, mixing until just combined. Be careful not to overmix, as this can make the cookies tough.

4. Chill the Dough:

   • Form the dough into a disk, wrap it in plastic wrap, and chill it in the refrigerator for at least 30 minutes. This helps the flavors meld and makes the dough easier to handle.

5. Roll and Cut Cookies:

   • Preheat the oven to 325°F (165°C) and line a baking sheet with parchment paper.
   • Roll the dough out on a lightly floured surface to about ¼-inch thickness.
   • Use a cookie cutter of your choice to cut out shapes, and place them on the prepared baking sheet.

6. Bake the Cookies:

   • Sprinkle a bit of sugar on top of each cookie for a light crunch.
   • Bake for 12-15 minutes, or until the edges are just beginning to turn golden. The cookies should remain fairly pale on top.

7. Cool and Serve:

   • Allow the cookies to cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely.

Optional Glaze:
For an extra touch, drizzle the cookies with a light glaze made from powdered sugar, a little milk, and a drop of vanilla extract. You could also add a pinch of ground lavender to the glaze if you like a stronger lavender flavor.

Enjoy these elegant lavender shortbread cookies with tea, coffee, or as a delicate treat for gatherings!