Summer in cookie-form... These beautifully scented shortbread cookies are the perfect companion to a cup of tea in the afternoon!
Lavender Shortbread Cookies with Lemon and Mint --makes about 24 cookies
**Adapted from Ina Garten's Shortbread Hearts Recipe**
3/4 pound unsalted butter, room temperature (12 ounces/ 340 grams)
1 cup white granulated/caster sugar (225 grams) extra for sprinkling, optional
1 teaspoon vanilla extract
3 1/2 cups flour (420 grams)
1/4 teaspoon salt
2 tablespoons finely chopped fresh mint leaves
1 tablespoon lemon zest
1-2 teaspoon dried lavender flowers
Preheat the oven to 180 degrees C / 350 degrees F.
In the large bowl, cream together the butter and 1 cup of sugar using an electric mixer. Add the vanilla. In another bowl, sift together the flour and salt. Add the mint, lemon zest and lavender flowers, then add the flour-herb blend to the butter-sugar mixture. Mix until the dough forms. On a lightly flour-dusted surface shape the dough into a long log--about 2 - 2 1/2 inches thickness (5 - 6.5 cm). Wrap in parchment paper and chill in the refrigerator for 30 minutes.
Preheat oven and line a baking tray with parchment baking paper. While oven heats, remove the parchment wrap from the dough and cut cookies with a sharp knife and arrange cookies on the prepared baking tray. (Sprinkle cookies with extra sugar, if using.) Bake for 20-25 minutes, until the cookies are gently browned at the edges. Cool on a wire rack before serving.
Check cookies at earliest time to avoid over browning of color. My cookies were done in about 18 minutes. I have tried my best to convert measurements where needed, and hope I did OK... if you need more help, or different measurements, try Online Conversion. This recipe makes quite a lot of cookies, but they freeze very well.