Lavender Shortbread

Lavender Shortbread

I love this base shortbread recipe because you can add anything in it to make it your own!  These delicate butter cookies are fabulous with lavender, lemon zest, crushed peppermint candy or your favorite add in!  I made these for a gardening class this weekend and they were a huge hit!

Recipe

2 1/2 cups all-purpose flour

3/4 cup superfine sugar (I blend regular organic sugar in my blendtec to get it fine)

1 tablespoon dried lavender buds

1/4 teaspoon salt

16 tablespoons butter, room temperature

2 tablespoons cream cheese, room temperature

2 teaspoons vanilla extract

In an electric bowl fitted with a paddle attachment mix the flour, sugar, lavender and salt.  With the mixer on low add the butter one tablespoon at a time.  Add the cream cheese and vanilla.  Mix until just incorporated and divide into two disks.  Wrap in plastic and refrigerate for at least 30 minutes or overnight.

Preheat the oven to 375 degrees.  Roll the dough out even to 1/4-inch thickness.  Cut with a cookie cutter or into rectangles with a pizza cutter.  Place onto greased cookie sheet and sprinkle sugar on top.  Bake for 10-12 minutes until lightly golden brown on the edges.  Cool on pan for 5 minutes then transfer to wire racks.  Cool completely and enjoy!

Emily Saddler

Emily is married to her best friend Ryan, homeschool mom of 7 awesome kids, Holistic Health Practitioner in the state of Utah and Traditional Naturopath outside of the state of Utah, master gardener, yoga/pilates instructor, certified clinical and master herbalist, licensed massage therapist, and doula. She is a very passionate advocate of all things Mother Nature! Emily maintains a blog called “Sage and Sourdough Wellness and Herbs” where she shares gardening advice, delicious recipes made with fresh, organic ingredients, herbal and natural home care product recipes and loves teaching classes on gardening, plant identification and herbal remedy workshops. Check out the events and classes page for more info.

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