Lavender Shortbread Cookies

  1. Transfer the lavender infused sugar from your KitchenAid(R) 13-Cup Food Processor into your KitchenAid(R) Stand Mixer fitted with the flat beater attachment. Add the butter and mix everything together until smooth. Finish it off with all purpose flour and salt and mix until the dough all clumps together.
  2. Transfer the dough onto a flour dusted pastry board.
  3. Using a rolling pin, roll the dough into a rectangle shape and cover it in plastic wrap. Chill the dough for at least 30 minutes before continuing.
  4. Using a knife, or your favorite cookie cutter, cut the chilled dough into small cookie squares.
  5. Transfer the cookies onto a baking sheet, either lined with parchment or sprayed with non-stick baking spray and transfer it into a pre-heated oven. Bake the cookies for 25-30 minutes until the edges are just golden brown and then remove and cool.
  6. Preheat your oven to 325 degrees F.
  7. Combine the white sugar, powdered sugar and lavender in a KitchenAid(R) Food Processor fitted with the blade attachment.
  8. Pulse for 45-60 seconds until the lavender is finely chopped.
  9. Transfer the lavender infused sugar into a KitchenAid(R) Stand Mixer.
  10. Add the butter and whip with the sugar until smooth.
  11. Add the flour and salt and continue to mix, making sure to scrape down the sides of the bowl, until the dough roughly forms a ball.
  12. Turn the dough out onto a cleaned pastry board and shape the dough into a large 1/2 inch thick rectangle.
  13. Cover the dough with plastic wrap and refrigerate for at least 30 minutes.
  14. Remove the chilled dough and continue to roll the dough out into a 1/4 inch thick sheet.
  15. Using a sharp knife, or cookie cutter, shape the dough into a cookie shape and transfer the cookies to a prepared baking sheet.
  16. Place the baking sheets into the oven and bake for 25-30 minutes until the cookies are golden brown on the edges. (Roll any remaining un-cooked dough into a ball and repeat the process for cutting out more cookies.)
  17. Remove the baked cookies from the oven and let cool.
  18. Store the cookies in an airtight container in the refrigerator for up to 5 days.

white sugar, powdered sugar, culinary lavender, butter, flour, salt

Taken from www.yummly.com/recipe/Lavender-Shortbread-Cookies-2098805 (may not work)

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