LAVENDER-ROSEMARY SHORTBREAD COOKIES

 

  • Cooking Time: 8 to 10
  • Servings:
  • Preparation Time:

Ingredients

  • 1 1/2 cups unsalted butter
  • 2/3 cup white sugar
  • 1 tablespoon chopped fresh rosemary
  • 1 tablespoon cooking lavender, pressed in a mortar & pestle to release the oils
  • 2 3/4 cups all-purpose flour
  • 1/4 teaspoon salt
  • 2 teaspoons sugar, separated

Directions

  • In a medium bowl, cream together the butter and 2/3 cup of sugar until light and fluffy.
  • Stir in the flour salt and rosemary until well blended. The dough will be somewhat soft. Cover and refrigerate for 1 hour.
  • Preheat the oven to 375 degrees F (190 degrees F). Line cookie sheets with parchment paper or silpats.
  • On a lightly floured surface, roll the dough out to 1/4 inch thickness.
  • Use your favorite cookie cutter to form your cookies, if you have leftovers, set aside and let rest for a little while before rolling out again.
  • Place cookies 1 inch apart on the lined cookie sheets. Sprinkle the remaining sugar over the tops.
  • Bake for 8-10 minutes in the preheated oven, or until golden at the edges.
  • Cool on wire racks, and store in an airtight container at room temperature.

Notes

Since I bought my rosemary plant I've been wondering how to best put it to use aside from everyday cooking. Taking a familiar cue from the lavender-rosemary spiced walnuts, I decided to try them in cookie format. They are mildly scented and flavored with the herbs, but still a satisfying cookie treat.

Categories: Cookies  Dessert  Mixer 

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