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Thursday, 24 November 2011

Whipped Lavender Shortbread Cookies

These cookies are light and delicate, once placed in your mouth they seem to dissolve and melt away like a sandcastle that's too close to the waters edge.  The addition of lavender provides a floral note and certain je ne sais quoi that is delightful. Serve with nice cup of tea, and try not to eat too many!

1 Cup unsalted butter, softened
1 tsp vanilla
1 3/4 Cups all purpose flour, divided
1/2 cup Icing Sugar, sifted
1/4 tsp salt
1 Tbsp lavender buds, finely chopped

Preheat oven to 350F and prepare a baking sheet with parchment paper.

In the bowl of a stand mixer, fitted with the paddle attachment, or in a large bowl with an electric mixer - mix the butter and vanilla for 2 minutes on medium speed.  While butter is mixing; in a bowl combine 1 1/2 cups flour, icing sugar and salt.  In another small bowl combine 1/4 cup flour and lavender buds and reserve.

Add the flour-icing sugar mixture to the butter ~1/2 cup at a time, mixing for 2 minutes between each addition. (Approx. 10 minutes)  Once all incorporated the mixture should be light and fluffy (almost like that of buttercream icing).  Next add the flour and lavender bud mixture and mix on medium speed for a final 2 minutes.

Drop dough by the teaspoonful onto baking sheet, and bake cookies for ~12 minutes or until the edges just barely start to brown.  Remove cookies from oven, and place on cooling rack.


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