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!