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.
Lavender Vanilla Bean Shortbread

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.

Lavender Vanilla Bean Shortbread

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?

So, I can’t really say what changed my mind but I was flipping through the Ovenly cookbook (source of my previous favorite shortbread recipe) and these just sounded good, so I went with it.

And guys.

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.

Lavender Vanilla Bean Shortbread

Lavender Vanilla Bean Shortbread
 
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.
Yield: 12 cookies
Ingredients
  • 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
Instructions
  1. Heat oven to 275F. Butter an 8x8-inch pan. Set aside.
  2. In a small bowl, whisk together the flour, salt, and lavender. Set aside.
  3. 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!
  4. Add the flour mixture to the bowl of the stand mixer and mix in on the lowest speed until just combined.
  5. 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.
  6. Place pan in the oven and bake for 40-45 minutes, or until lightly browned. Cool completely and then cut into 2x2-inch squares.

 

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7 Responses to Lavender Vanilla Bean Shortbread

  1. Lisa says:

    I have grave reservations about lavender in my food. It’s in my lotion that I love and I just haven’t been able to bridge that divide so I’ll take your word for it. I will also make the cookies. Vanilla only! Call me unadventurous, I don’t care. ?

  2. Oh when will he trust you?…….I am sure that these st be amazing.

  3. Sues says:

    Yummm. I love lavender and these sound just lovely… Especially with tea!

  4. Zainab says:

    I am okay with flowers in my cookies if they these!! They look and sound so gooood!!

  5. mira says:

    Love lavender ! These look so good!

  6. Kate says:

    We have a lavender plant in our yard so I often use it in recipes.

  7. SallyBR says:

    I actually LOVE lavender in my cooking, both sweet and savory – it’s all a matter of dose, not too much and it’s wonderful… but that’s true for so many other things, nutmeg… vanilla… a little heavy hand and it can ruin a dish

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