LAVENDER-ROSEMARY SHORTBREAD COOKIES
Lavender-Rosemary Shortbread Cookies
- Cooking Time: 8 to 10
- 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
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.