Hooray for cookies! These honey lavender shortbread cookies are sophisticated and delicious. They’re rich and buttery, and so flavorful. I love that they’re made with just a few simple ingredients. This was my first time baking with lavender, and it added a really nice subtle flavor to the cookies. I think these are some of my most grown-up cookies ever, and I love them!
I made these cookies as part of the Great Food Blogger Cookie Swap, and sent cookies out to some new blogging friends all around the country. It was my second year participating and so fun! All of the proceeds go to the Cookies for Kids’ Cancer, which provides research grants to leading pediatric cancer centers. As much as I love baking, it’s even better when I can do it for a good cause!
Honey Lavender Shortbread Cookies
1 cup butter, softened
1/2 cup sugar
3 tablespoons honey
2 cups flour
pinch of salt
2 teaspoons dried lavender (I bought mine at World Market)
In a large bowl of the bowl of a stand mixer, cream together the butter, sugar, and honey until light and fluffy. Add the flour, salt, and lavender and mix until combined. Place two sheets of plastic wrap or parchment on the counter and divide the dough in half between the sheets. Using the wrap, shape the dough into 2 logs that are approximately 1 1/4 inches in diameter. Shape the logs into squares if desired by pressing gently on the top with a cookie sheet to flatten the log slightly, then turning the log on its side and pressing again. Freeze thirty minutes or refrigerate 2+ hours, or until firm.
Preheat the oven to 325. Remove the dough from the fridge or freezer and slice into 1/4 inch slices. Place 1-2 inches apart on a lightly greased or parchment lined baking sheet. Bake 15-20 minutes, or until light golden brown. Let cool completely before serving.
adapted from Little Market Kitchen