Lavender Butter Cookies
About this Recipe
Lavender butter cookies are a variation of a traditional shortbread but seem like something much different. The additional butter and the savory element of the lavender make them somewhat unique. Early on, we found that lavender was a near perfect accompaniment to the tropical and floral aromatics inherent in the Early Muscat grape. There is some disagreement about whether you should take a bite of cookie or a sip of Early Muscat first. Either way, you’ll find they are perfect together. And you’ll find that neither last as long as you’d like, so we usually make a double batch.
- 3 cups plus 2 tablespoons all-purpose flour
- 1 teaspoon salt
- 1 1/2 cup (3 sticks( unsalted butter, at room temperature
- 1 cup plus 2 tablespoons sugar
- 6 large egg yolks
- 1 teaspoon vanilla extract
- 1 tablespoon dried lavender blossoms
Whisk flour and salt in a medium bowl. Using electric mixer with a large mixing bowl, beat the butter and sugar until smooth. Add egg yolks one at a time, beating until blended after each addition. Add vanilla; beat one minute. Stir in flour mixture just to combine. Stir in lavender blossoms. Beat dough until creamy, about two minutes. Gather dough into a ball. Divide dough into four portions; flatten each into a disk. Wrap disks in plastic wrap; refrigerate overnight.
When ready to bake, preheat the oven to 375°. Roll the chilled dough out to 1/8″ to 3/16″ thickness. Cut into 1 inch wafers. Bake on an ungreased cookie sheet until lightly brown, about 10 minutes.
Refrigerate any unused dough tightly wrapped for up to a week. Dough can be frozen for up to 4 weeks.
3 dozen 1″ cookies
24hrs total; 30 minutes active