Back In The Day Bakery Lavender Shortbread

By carvalhohm

Ingredients

• 1/2 pound (2 sticks) unsalted butter, at room temperature
• 1 teaspoon pure vanilla extract
• 1/4 teaspoon fleur de sel
• 1 1/4 cups confectioners’ sugar
• 2 cups unbleached all-purpose flour
• 1 1/2 teaspoons dried lavender
• 1/4 About 1/4 cup granulated sugar for dusting
• Special Equipment: Cookie stamp (optional)
• Line two cookie sheets with parchment.

Details

Servings 24
Adapted from cityline.ca

Preparation

Step 1

In bowl of stand mixer fitted with paddle attachment (or in large mixing bowl, using handheld mixer), beat butter, vanilla, and fleur de sel on medium speed until smooth and creamy, about 1 minute. Turn speed down to low, add confectioners’ sugar, and beat until light and fluffy, 1 to 2 minutes. Add flour in thirds, beating until just incorporated. Sprinkle in lavender and mix until just combined, being careful not to over mix.

Transfer dough to another bowl and finish mixing by hand to make sure no bits of flour or butter are hiding on bottom of bowl and dough is thoroughly mixed. Lavender should be evenly distributed throughout dough.

Use small ice cream scoop to form the cookies, about 1 rounded tablespoon each, and place on prepared cookie sheets, leaving 1 inch between cookies to allow for spreading.

Flatten each cookie with cookie stamp dusted with granulated sugar, or gently flatten each cookie with palm of your hand and then dust tops with sugar. Refrigerate for at least 30 minutes, or up to 3 hours, before baking.

Position rack in lower third of oven and preheat oven to 350°.

Bake cookies, one sheet at a time, for 8 to 10 minutes, rotating pan halfway through baking time, until edges are lightly golden. Let cool completely on wire rack. Store in airtight container for up to 3 days at room temperature.