Ingredients
Scale
- 2/3 cup granulated sugar
- 2 TBS culinary lavender buds
- 2 sticks (16 TBS) unsalted butter, softened
- 1 tsp vanilla extract
- 1/2 tsp lavender extract
- 1/2 tsp salt
- 2 1/4 cup all purpose flour
Instructions
- In the bowl of a food processor pulse together sugar and lavender until lavender buds are in small fine pieces. Sift lavender sugar through a fine mesh sieve to remove any large lavender pieces that may be leftover.
- Cream butter until smooth using a stand mixer fitted with a paddle attachment. Add in the lavender sugar and salt and continue mixing until light and fluffy. Scrape down sides of bowl. Add in extracts and mix.
- With the mixer on low speed add in flour in 2 additions until just combined, being careful not to over mix.
- Dump dough out onto a clean work surface and gently knead the dough into a smooth round disk. Cover with plastic wrap and chill for at least 1-2 hours, or overnight. Before rolling out the dough let it sit at room temp for about 15-20 min to make it easier to roll out.
- Preheat oven to 325°F. On a lightly floured surface roll dough to about 1/4″ thick. Using a 3.5 inch round or square cutter, cut out as many cookies as you can. Re-roll scrapes and continue to cut out cookies. (I got about 24 cookies in total). Place cookies on a parchment lined baking sheet and chill in the fridge for 15 min before baking.
- Bake cookies for 11-13 min until just barely starting to brown around the bottom edges.
Notes
If desired, drizzle cooled cookies with a simple vanilla or lemon glaze.