These cookies are amazing.  Before I share the recipe with you, I must beg you to give lavender a try.
If you’ve never tasted it, this is the way to start.  If you’ve tasted it but think you don’t like it, this cookie is still something to try because it will probably change your mind.  They’re that good.

And I must also say that this is the first recipe I’ve ever had that is so good that I’m tempted not to share the recipe.  It would be such a trademark cookie if I ever needed one.  But, since I have no venture of that kind in my future, I’ll share it with you.  My neighbor has dubbed them “Wedding Reception Cookies”… and guess what I’ll be making for his daughter’s wedding reception this summer???

Lavender Shortbread Cookies.

I grew, harvested and dried the lavender I’m using in this recipe.  If you don’t have any and don’t know where to get some, try your local health food store.

Begin with 1 cup (1/2 pound) softened unsalted butter, no substitutions.

Beat the butter until it is light and fluffy, almost white in color.

Add 1/2 cup sugar, 1 teaspoon vanilla, and 2 teaspoons lavender buds, dried or fresh (no stems).

Beat again until it is once more light and fluffy, about 2 minutes.

Place 2 cups flour and 1/4 teaspoon salt in a flour sifter and sift together.

Add flour to butter mixture.  Mix until dough is sticking together.

On a long piece of waxed paper, pat and form the dough into a 12 to 14 inch log.

Carefully roll dough up in waxed paper.  If you want a square or rectangle shape, flatten the sides as you roll it up.

Chill the dough until firm, at least 2 hours.  Remove from refrigerator and carefully slice into 1/4 inch pieces.

Lay on parchment paper at least 1 inch apart from one another (the cookies below are a little too close together).

Bake in an oven preheated to 325 degrees for 17 to 18 minutes or until firm.  Remove from oven and cool completely.

As they are, these cookies are fabulous.  The flavor is one that will make people come back a year later and tell you they’ve been craving them.  You can store them in an airtight container for up to 3 weeks, or they also freeze well.

But if that isn’t enough, you can try what I tried on a whim last summer, and dip them in chocolate:

Dip about 1/3 of each cookie in chocolate, then lay on waxed paper to cool and harden.

Oh, so yummy!

Lavender Shortbread Cookies

1 cup (1/2 pound) unsalted butter, room temperature (do NOT substitute margarine!)
1/2 cup sugar
1 teaspoon vanilla
2 teaspoons dried or fresh lavender buds
2 cups flour
1/2 tsp. salt

In mixing bowl, beat butter until light and fluffy, and almost white in color.  Add sugar, lavender and vanilla.  Beat for 2 more minutes.  Sift flour and salt together and add to butter mixture.  Mix until flour is incorporated and dough is sticky.

On a long sheet of waxed paper, pat and form the dough into a log that is 12 to 14 inches long.  Carefully roll up, shaping into whatever shape you wish as you roll.  Chill dough for at least 2 hours.  Preheat oven to 325.  Carefully slice dough into 1/4 inch slices.  Line baking sheet with parchment paper and bake for 17 to 18 minutes or until firm.  Cool completely.  Dip in chocolate if desired.

Store in airtight container for up to 3 weeks, or freeze (if they last that long, around here they’re gone in minutes!)
Makes 3 to 4 dozen cookies.

I hope you love these like we do.  They’re our #1 cookie.
Jennifer