Lavender shortbread cookies are crispy, crumbly, and buttery with just a hint of lavender. Perfect for fancy showers and afternoon teas. If you've never cooked with lavender before these are a great place to start.
Add the lavender buds and milk to a small measuring cup and set aside for 5 minutes. Drain.
Beat the butter and Confectioner’s sugar until fluffy.
Add the vanilla paste and salt; beat well.
Mix the flour and the lavender and beat into the butter mixture.
Form into a long roll and wrap in waxed paper.
Chill until firm.
Preheat the oven to 300F.
Roll the log of cookie dough in Confectioner’s sugar to coat the outside.
Slice ¼-inch thick slices and place on parchment paper on a cookie sheet.
Bake for 20 minutes, or until done.
Don't let them brown too much, just a light golden brown around the edges.
Cool completely on a wire rack – the texture is best when cool.
Notes
The key to cooking with lavender is to use it sparingly or else your food will taste like soap. A wonderful, hand-milled French soap but soap none-the-less.
The recipe is one of the few I've developed that NEEDS salted butter. It just balances the sweet shortbread.
Soaking the lavender buds in whole milk for 5 minutes or so before using them helps the flavor to really develop.
You can grind the lavender if you wish. I just like how the purple flecks look in the cookies.
Store your lavender in the freezer to keep it fresh.
Add lavender buds to a couple of cups of sugar, cover, and store for a few days. You'll have a delicious lavender sugar that you can sprinkle on top of these cookies before baking, or stir into your tea.