Lavender & Sea Salt Shortbread Cookies
- 1-1/4 cup Flour
- 1 pinch Coarse Sea Salt
- 1/2 Tablespoons Dried Lavender
- 1/4 cups Sugar
- 1/2 cups Unsalted Butter, Room Temperature
- Maldon Sea Salt, For Sprinkling
- Whisk together flour and sea salt in a small bow. Set aside.
- Grind together lavender and sugar with a mortar and pestle or an electric spice grinder. Coffee grinders work great for this also, just make sure to clean it out thoroughly first.
- Add butter and ground lavender mixture to the bowl of an electric stand mixer fitted with a paddle attachment. Mix on medium speed until pale and fluffy, about 5 minutes. Reduce speed to low and gradually add in flour, mixing until the dough just comes together. Transfer dough to a clean surface, divide in half and and form into two balls. Wrap dough balls in plastic wrap and chill for at least 30 minutes.
- On a lightly floured work surface, roll each dough ball out to a 1/4-inch thickness. Use a heart shaped or 1 1/2-inch round cookie cutter to cut cookies. Place cookies on parchment lined baking sheets. Prick cookies with a fork and sprinkle with flaky sea salt. Chill cookies in the refrigerator while the oven preheats.
- Preheat oven to 350u0b0F. When oven is preheated, bake cookies for 8-10 minutes, until just browned around the edges. Remove from oven and allow to cool on the baking sheets for 5 minutes then remove to a wire rack to cool completely.
flour, salt, dried lavender, ubc, unsalted butter, salt
Taken from tastykitchen.com/recipes/desserts/lavender-sea-salt-shortbread-cookies/ (may not work)