Servings: 36 cookies
Ingredients
- 1 1/2 cups butter 3 sticks, softened
- 1 cup sugar
- 1 tablespoon vanilla extract
- 3 1/2 cups all-purpose flour
- 1 tablespoon lemon zest
- 1 1/2 teaspoons lavender fresh, leaves only, see note
Instructions
- Preheat the oven to 350ºF.
- Combine the butter and sugar until well mixed.
- Add the vanilla, mix well.
- Add the flour and mix until it is evenly distributed.
- Add the lavender and lemon zest and combine.
- The dough should be crumbly and the texture should resemble wet sand. It should hold together easily when pressed. If it is too dry, add water 1 tablespoon at a time until the correct consistency is acheived.
- Press the dough together into a rectangle on a sheet of parchment.
- Roll out into a rectangle about 1/4 inch thick.
- Cut into rectangles about 2x3 inches.
- Cover and chill for 1 hour, up to 3 days.
- Bake on lined or greased baking sheets for about 20 minutes, or until the edges are lightly browned.
- Serve plain, dusted with powdered sugar, or dipped in a simple icing glaze.
Notes
If using dried lavender, the blossoms and leaves are ok. Use 1 teaspoon instead of 2.
You can find the recipe for a simple glaze icing here.
Tried this recipe?Let us know how it was!