Honey Lavender Shortbread Cookies

By ivybliss

Ingredients

• 2 cups all-purpose flour
• 3/4-teaspoon salt
• 1/2-teaspoon baking powder
• 1 tablespoon dried or fresh lavender flowers
• 6 ounces unsalted butter, softened (the best quality you can find)
• 2 tablespoons honey (the darker the better)
• 1/2-cup confectioner’s sugar

Preparation

Step 1

Combine flour, salt, baking powder and lavender in a medium bowl.

Using an electric mixer or the paddle attachment on a stand mixer, cream the butter and sugar. Add the dry ingredients and mix until just combined.

Spoon dough out onto a large rectangle of parchment paper and make a nice, even roll to form a log. Transfer dough to refrigerator and chill until firm, about 1 to 2 hours.

Preheat oven to 350 degrees and line a baking sheet with parchment paper of a Silpat mat. Cut the log of dough into 1/2-inch slices. (I used a serrated knife to make this easier)

Place the slices on sheet, spacing them about 2 inches apart and bake about 8 minutes or until a light, golden brown. I turn my pan after half of the time to ensure even cooked
shortbread.