Lavender Shortbread Cookies with Quai Sud Lavender Sugar

stack shortbread cookies and lavender flowers

CT07 Lavender Sugar

ingredients

  • 1/2 cup Quai Sud Lavender Sugar
  • 2 teaspoons dried lavender flowers
  • zest of one lemon
  • 1 cup butter, room temperature
  • 2 1/4 cup all purpose flour
  • 1/4 teaspoon salt
  • course sugar, optional

Directions

  1. In a food processor, gently blend lavender sugar, dried lavender, and lemon zest until lavender flowers and lemon are well incorporated.
  2. Add softened butter to the food processor and cream with the sugar.
  3. Add flour and salt and mix just to combine.
  4. Remove the dough from food processor and on a large piece of parchment or waxed paper, delicately form into an 8-inch log.
  5. Carefully roll the paper around dough to create a smooth log and chill far at least 4 hours or up to a few days.
  6. When ready to bake, heat oven to 375 degrees and slice chilled dough into 1/4-inch slices.
  7. Optional: roll or sprinkle in a course sanding sugar before placing in the oven.
  8. Bake for 13-15 minutes, then remove from oven and cool completely before serving.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s