MidKnight Snacks: lavender shortbread cookies
May 19, 2021
Stress baking is my go-to whenever I’m overwhelmed, just a simple, manual task I can perform in order to shut my brain off. I chose this recipe inspired by my best friend, who loves lavender and everything else with that energy, as a way to make something simple and classic (shortbread) but unique (shortbread with lavender).
- Three sticks of salted butter, room temperature
- Two to three teaspoons of dried lavender (add more for more of a lavender flavor)
- One cup of granulated sugar
- One teaspoon of vanilla extract
- Three and a half cups of all-purpose flour
- If you have a mortar and pestle, take the dried lavender and grind it in there. If you don’t (like me) then take the dried lavender and alternative between finely chopping it and compressing it (I used the bottom of a plate) until it is almost a powdery substance
- In a stand mixer, mix together the butter, sugar, and lavender until it is combines
- Add the teaspoon of vanilla and mix just until it disappears
- Add the flour to the bowl and, with a spatula, mix until it is all in one dough ball
- Roll the shortbread out onto a flat surface and flatten until it is about half an inch thick
- Cut out the shapes for the cookies. I did hearts, but you could do circles, squares or something else
- Place on a pan and put the pan in the fridge for an hour. This step is vital because if you don’t refrigerate the shortbread cookies they’ll spread out way too much in the oven
- While you wait, preheat the oven to 350 degrees
- Once the hour is up, place the cookies in the oven for around 10 to 15 minutes, or until the edges are lightly golden brown
- Let the cookies cool for at least 15 minutes, but preferably until they are room temperature.
When I made these cookies I only used two teaspoons of lavender, and I didn’t think there was enough of a lavender taste, but I also love the taste of lavender so take that with a grain of salt. The cookies were hard around the edges but soft in the middle—exactly how I like shortbread—and it was all too easy to keep eating them. They’re definitely a summer treat, and I’m looking forward to making them for picnics and beach trips with friends.
Amelia Foster is a senior and the Print Managing Editor for RHSToday and Knight Writers. This is her fourth year on the staff, and her third as an editor....