Genevieve | @beesandbubbles

Bees and Bubbles is a cabinet of curiosities dedicated to living stylishly, digging in the garden, enjoying good food, and being inspired in the everyday ♥

Lavender Shortbread Cookies

Lavender Shortbread Cookies

These cookies are on regular rotation in our house. They make a perfect, unique hostess gift and happen to go perfectly with bubbly or tea. It is important to use culinary-grade lavender (linked below) when baking with lavender flowers. The addition of lavender extract in place of the usual vanilla takes these shortbread up a notch!

Lavender Shortbread Cookies

Ingredients

  • 3/4 cup unsalted butter, room temperature

  • 1/2 cup powdered sugar

  • 1/2 teaspoon salt

  • 1 teaspoon lavender extract

  • 2 teaspoons culinary-grade lavender, chopped

  • 1 3/4 cups all-purpose flour

Recipe

1. Cream butter, sugar and salt in a stand mixer until light and fluffy on medium-high.

2. Add lavender extract and chopped lavender and mix until just combined. Lower the speed of the mixer and add flour. 

3. Turn your dough onto the counter and form into a ball. Roll the ball into a 1.5" log and wrap in plastic. Refrigerate at least two hours and up to 24 hours. (If wrapped and stored in a Ziploc bag, this dough freezes well.)

4. Preheat oven to 350°F. Slice cookies 1/4" thick and lay on a parchment or Silpat-lined baking sheet. Bake 20-25 minutes; edges should be just golden brown. Allow to cool on a cooling rack. 


Shop lavender here:

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