Lavender Shortbread Cookies

 Lavender Shortbread Cookies

Makes 2 dozen cookies

1 cup (2 sticks) of unsalted butter, softened

½ cup sugar

3 tablespoons of honey, any variety

2 cups all-purpose flour

3 tablespoons dried lavender (or 6-8 fresh blossoms, buds removed)

Pinch of salt

Powdered sugar topping (optional)

2 tablespoons powdered sugar

2 teaspoons dried lavender buds

Place the butter, sugar and honey in a large bowl and beat with an electric mixer until fluffy. Place the flour, lavender and salt in another large bowl. Whisk until well-combined. Add the flour mixture to the butter mixture. With the mixer on low, beat the flour into the butter until just combined, about 30 seconds. Scrape the inside of the bowl with a spatula and fold in any flour that wasn’t incorporated. 

Set out two 12- inch long sheets of parchment or wax paper. Take the dough and split it in half, placing each portion onto paper. Form each portion into an 8 inch log for round cookies or press into an 8 in square bar for square cookies. Wrap each log in the paper and refrigerate for at least 2 hours or overnight.

When ready to bake, preheat the oven to 350 F. Slice the cookie logs into slices about ½ in thick. Place onto a prepared baking sheet and bake for 15-20 min, until the edges are golden and the cookies are firm to the touch. Cool on the baking sheets. If using powdered sugar toppings, place powdered sugar into a small bowl and lavender and stir well. Sprinkle over cookies and serve immediately. Store cooled cookies in an airtight container on the counter top for up to 1 week.