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.
12 Smash the lavender with a mortar and pestle or put between sheets of parchment and break up with a meat mallet or rolling pin.
0 Add the smooshed lavender buds and milk to a small measuring cup and set aside for 5 minutes. Drain.
1 Beat the butter and Confectioner’s sugar until fluffy.
2 Add the vanilla paste and salt; beat well.
3 Mix the flour and the lavender and beat into the butter mixture.
4 Form into a long roll and wrap in waxed paper.
5 Chill until firm. You can freeze at this point for up to 3 months. Thaw before continuing.
6 Preheat the oven to 300F.
7 Roll the log of cookie dough in Confectioner’s sugar to coat the outside.
8 Slice 1/4-inch thick slices and place on parchment paper on a cookie sheet.
9 Bake for 20 minutes, or until done.
10 Don't let them brown too much, just a light golden brown around the edges.
11 Cool completely on a wire rack – the texture is best when cool.
