Lavender-Rosemary Shortbread Cookies

By jenncrose

Ingredients

• 1/2 1/2 1/2 cup granulated sugar
• 2 2 2 teaspoons chopped fresh rosemary
• 1 1 1 teaspoon dried lavender buds
• 1 1 1 cup (8 oz.) salted butter, softened
• 2 2 8 1/2 (about 8 1/2 oz.) all-purpose flour
• 1/4 1/4 1/4 teaspoon baking powder
• 1/8 1/8 1/8 teaspoon table salt
• 2 2 2 tablespoons demerara sugar, divided

Details

Adapted from myrecipes.com

Preparation

Step 1

Step 1
Process granulated sugar, rosemary, and lavender buds in a food processor until rosemary and lavender are finely chopped, about 1 minute.
Step 2
Beat butter on medium speed with a heavy-duty electric stand mixer until creamy. Gradually add sugar mixture, beating until smooth.
Step 3
Stir together flour, baking powder, and salt in a medium bowl. Gradually add flour mixture to butter mixture, beating on low speed just until blended.
Step 4
Shape dough into 2 (8-inch) logs. Roll each log in 1 tablespoon of the demerara sugar. Wrap each log in wax paper, and chill 3 hours.
Step 5
Preheat oven to 350°F. Cut each log into 24 slices. Place slices 1 inch apart on baking sheets lined with parchment paper. Bake in preheated oven until edges of slices are golden, 10 to 12 minutes.
Step 6
Transfer cookies to wire racks, and cool completely, about 20 minutes. Store in airtight containers.