Lemon Lavender Shortbread
I made these recently for a catered event. One of the guests declared them the “best cookie I have ever had”. People often ask what is your best cookie recipe, does it really matter? What makes something the BEST to each person is so individual and I was so thrilled that she enjoyed all six of them that she ate so much and we became fast cookie besties. I am the mother of 3. I will never choose a favorite! I love them all!
2 Cups (250 grams) all purpose four
2/3 cup (150 grams) granulated sugar
1/2 teaspoon salt
2 sticks (1 cup) cold unsalted butter cut into 1 inch pieces
zest of 2 large lemonds
3/4 teaspoon dried lavender
Directions:
Heat oven to 325 degrees. Pulse together butter, sugar, salt, lemon zest and lavender in a food processor until it forms into fine crumbs. Pulse again few more times until crumbs come together, dough will be slightly crumbly. Don’t over process. You can also do this by hand using 2 knives or a pastry cutter.
Gather dough into a bowl and cover. Let dough rest for 1 hour at room temperature. You can also refrigerate the dough to cut out later. Roll out dough to 1/4 -1/2 inch thickness. Cut into desired shapes, prick 2-3 gentle dents into shapes with a fork to prevent puffing.
Bake for 10-12 minutes until very lightly golden brown on the edges. Remove from baking sheet and place on a cooling rack.