LEMON LAVENDER SHORTBREAD COOKIES
INGREDIENTS
- 1 cup (2 sticks) unsalted butter, at room temperature
- 1/2 cup powedered sugar
- 1 teaspoon pure vanilla extract
- 1 tablespoon dried culinary lavender
- 1 tablespoon grated lemon zest
- 1-1/2 cups all-purpose flour
- 1/2 cup cornstarch
- 1/4 teaspoon salt
DIRECTIONS
- In the bowl of an electric mixer fitted with the paddle attachment, beat the butter on medium speed (I use #4 on my KitchenAid mixer) until smooth and very creamy, about 1-2 minutes.
- Add the powdered sugar and beat for another 2 minutes.
- Beat in the vanilla extract, then stir in the dried lavender and lemon zest.
- Stir in the dry ingredients and mix until they are incorporated. Make a ball of the dough and seal in plastic wrap. Once in the wrap, flatten the dough into a disk and chill for a minimum of one hour.
- When ready to bake, preheat oven to 350°F.
- Roll the dough 1/4" thick on a lightly floured surface or between two sheets of parchment paper. Cut desired shapes, place on baking sheets and chill in the refrigerator or freezer for about 15 minutes.
- Bake until very light golden brown, about 8-10 minutes. Let cool on cookie sheets on wire racks.