Lavender and Sea Salt Shortbread Cookies

• Vegetarian

• Produce

  • 1/2 tbsp Lavender, dried

• Baking & Spices

  • 1 1/4 cup All-purpose flour
  • 1 Maldon or other flaky sea salt
  • 1 pinch Sea salt, coarse
  • 1/4 cup Sugar

• Dairy

  • 1/2 cup Butter, unsalted

Found on lepetiteats.com

Description

Ingredients

• 1¼ cup all-purpose flour
• pinch of coarse sea salt
• ½ tablespoon dried lavender
• ¼ cup sugar
• ½ cup (1 stick) unsalted butter, at room temperature
• Maldon or other flaky sea salt, for garnish

Directions

• Whisk together flour and sea salt in a small bow. Set aside.
• Grind together lavender and sugar with a mortar and pestle or an electric spice grinder (coffee grinders work great for this also, just make sure to clean it out thoroughly first.
• Add butter and ground lavender mixture to the bowl of an electric stand mixer fitted with a paddle attachment. Mix on medium speed until pale and fluffy, about 5 minutes. Reduce speed to low and gradually add in flour, mixing until the dough just comes together. Transfer dough to a clean surface, divide in half and and form into two balls. Wrap dough balls in plastic wrap and chill for at least 30 minutes.
• On a lightly floured work surface, roll each dough ball out to a ¼-inch thickness. Use a heart shaped or 1½-inch round cookie cutter to cut cookies. Place cookies on parchment lined baking sheets. Prick cookies with a fork and sprinkle with flaky sea salt. Chill cookies in the refrigerator while the oven preheats.
• Preheat oven to 350°. When oven is preheated, bake cookies for 8 -10 minutes, until just browned around the edges. Remove from oven and allow to cool on the baking sheets for 5 minutes then remove to a wire rack to cool completely.