These delicate, crispy shortbread cookies are incredibly impressive given how easy they are to make. With just the right balance of gentle herbaceous, floral flavor and saltiness, these not-too-sweet shortbread cookies are the perfect treat to pair with anything from coffee and tea to lemonade or rosé. While both have fairly potent flavors, when applied with an expert touch (i.e. knowing restraint), lavender and rosemary make an amazing team—delivering sophisticated personality to whatever they touch. Culinary lavender buds are readily available in many nationwide supermarkets, but you can also order them online if you have trouble finding them locally. One key baker's tip to remember when it comes to making shortbread, definitely don’t skip out on chilling your dough before baking. This resting period helps the dough relax (resulting in a more tender, delicate cookie) and helps the cookies keep their shape in the oven. If you plan to make these lavender shortbread cookies for a special occasion (or you just love them so much you want to keep them around), you can easily whip up a double or triple batch of dough in advance and keep the unbaked logs frozen; when you’re ready for cookies, just pop the logs out of the freezer, then slice and bake. If you wanted to dress them up even further, a simple lemon glaze would be a delightful addition drizzled over the baked and cooled lavender-rosemary shortbread.
1/2 cup granulated sugar
2 teaspoons chopped fresh rosemary
1 teaspoon dried lavender buds
1 cup (8 oz.) salted butter, softened
2 cups (about 8 1/2 oz.) all-purpose flour
1/4 teaspoon baking powder
1/8 teaspoon table salt
2 tablespoons demerara sugar, divided
How to Make It
Process granulated sugar, rosemary, and lavender buds in a food processor until rosemary and lavender are finely chopped, about 1 minute.
Beat butter on medium speed with a heavy-duty electric stand mixer until creamy. Gradually add sugar mixture, beating until smooth.
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.
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.
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.
Transfer cookies to wire racks, and cool completely, about 20 minutes. Store in airtight containers.
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