This lavender vanilla bean shortbread is the perfect cookie for dipping into your morning tea or coffee! The shortbread itself is luxuriously buttery while the dried lavender adds the perfect subtle floral notes without being overwhelming.
The.Boy is already generally skeptical of any food that I put in front of him. I can’t even tell you how many times a week I’m asked, Are you SURE this doesn’t have kale in it?
(Truth: it usually does.)
And then I went and put flowers in his cookies.
I’m never going to hear the end of it.
In full disclosure, I’ve always been dubious about putting flowers in my food.
I mean if I wanted to eat potpourri I would just eat potpourri, ya know?
These taste nothing like potpourri. And everything like a cookie you need to be dipping in your morning coffee. Pronto.
They are mega buttery (like, imagine the most buttery shortbread you’ve had TIMES TEN) with a hint of something light and floral, but NOT overwhelming at all. Just enough to make you go hmmm and then grab another cookie. And there you have it.
What I also love about this recipe is that there is no chill time required, so you can go from thinking that you want cookies to actually having cookies in about an hour. It’s the little things.
- butter, for greasing the pan
- 2 cups all purpose flour
- 1 tsp salt
- 1 tsp dried lavender
- 1¼ cups unsalted butter, cubed and cold
- ½ cup sugar
- 1 tsp vanilla bean paste
- Heat oven to 275F. Butter an 8x8-inch pan. Set aside.
- In a small bowl, whisk together the flour, salt, and lavender. Set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter, sugar, and vanilla on medium speed until light and just starting to look fluffy, about 2 minutes. The butter should still be cool to the touch, so make sure not to overmix!
- Add the flour mixture to the bowl of the stand mixer and mix in on the lowest speed until just combined.
- Remove the dough from the bowl and press it into the prepared baking pan as evenly as possible. I find that it's easiest to use a shot glass or a small ramekin to do this.
- Place pan in the oven and bake for 40-45 minutes, or until lightly browned. Cool completely and then cut into 2x2-inch squares.