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.
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.