Lavender-Scented Vanilla Bean Shortbread Cookies

January 19th, 2008 • Related • Filed Under

Lavender-Scented Vanilla Bean Shortbread Cookies (adapted from Williams-Sonoma recipes)

  • 2 cups pastry flour (or all-purpose flour)
  • 1/3 cup granulated sugar
  • 1/3 cup confectioners’ sugar
  • 1 teaspoon vanilla paste (or pure vanilla extract)
  • 1/4 teaspoon fleur de sel (or kosher salt)
  • 1 cup unsalted butter, cut into pieces, at room temperature
  • Lavender Sugar, for dusting and rolling (www.thespicehouse.com)
  • Dried lavender for decorating

Sift the flour into a large bowl with the granulated sugar, confectioner’s sugar, and salt. Whisk briefly to combine all of the ingredients.

Add the butter and vanilla paste to the dry mixture, then use a pastry blender to cut in the butter until the entire mixture can be formed into a soft lump. Lightly roll the dough into a 1 1/2 ” diameter log. Cut the log in half for easier handling. Roll each log, carefully, in several spoonfuls of Lavender Sugar to coat.

Roll the logs up in parchment paper and put in the freezer for at least 30 minutes, if not longer, until firm. When ready, preheat the oven to 325 degrees F. Using a sharp knife, cut the dough into 1/4 ” slices. Place on a parchment or silpat-lined baking sheet, 1″ apart, and sprinkle with more Lavender Sugar, if desired, or decorate with a few lavender buds. Bake the cold dough until is is just starting to turn golden around the edges, around 20 minutes or so.

Yield: About 40 small cookies

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