These shortbread cookies are simple and refined. A whisper of lavender adds a floral note that pairs beautifully with the buttery base, and honey rounds out the sweetness. They are perfect alongside a cup of tea or wrapped up as a thoughtful homemade gift.
Ingredients
- 1 cup (2 sticks) unsalted butter, softened
- ⅓ cup powdered sugar
- 2 tbsp Duck River honey
- 1 tbsp dried lavender flowers, finely chopped
- 2 cups unbleached all purpose flour
- ¼ tsp Redmond Real Salt
*Bolded ingredients are products we typically carry at Tare Bulk Foods.
Directions
- In a large bowl, beat the butter, powdered sugar, and honey together until light and fluffy.
- Mix in the chopped lavender.
- Add the flour and salt, stirring until a smooth dough forms.
- Roll the dough into a log about 2 inches in diameter. Wrap tightly in parchment paper or a reusable wrap and refrigerate for at least 1 hour.
- Preheat oven to 325°F. Slice the log into ¼-inch rounds and place on lined baking sheets.
- Bake for 14 to 16 minutes until the edges are barely golden. These should not brown much.
- Cool on the pan for 5 minutes, then transfer to a wire rack.
Notes
- Chop the lavender finely. Large pieces can be overpowering.
- The dough log can be frozen for up to 2 months. Slice and bake from frozen, adding 2 minutes to the bake time.
- Drizzle with a thin honey glaze after cooling for extra sweetness.
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