Monday, April 23, 2012

sunday sweets {lavender shortbread cookies}

I've really been looking forward to doing a recipe from my Back in the Day Bakery Cookbook, and I thought what better way to start than with a lavender recipe. If you've spent any amount of time reading this blog you know lavender is one of my favorite flavors, well, anything floral really, so I love these cookies and try to get one every time I go to the bakery. Perfect for a morning snack or afternoon tea, these are a little bit lighter than the cookies I usually bake, but just as flavorful. The only thing better than these cookies, might be the batter. I have a bad habit of snacking on dough while I bake, and these were amazing. I may make them again just for the dough.

If you're in the Savannah area, Cheryl and Griff from Back in the Day are having a book signing at the Paris Market Thursday April 26 from 5-7!

2 sticks of room temp. unsalted butter
1 teaspoon pure vanilla extract
1/4 teaspoon fleur de sel {or any sea salt if you don't have it}
1 1/4 cup confectioners' sugar
2 cups unbleached all-purpose flour
1 1/4 teaspoons dried lavender
About 1/4 cup granulated sugar for dusting

Line two cookie sheets with parchment.

In the bowl of a stand mixer fitted with the paddle attachment
{or in a large mixing bowl, using a handheld mixer}, beat the butter, vanilla, and fleur de sel on medium speed until smooth and creamy, about 1 minute. Turn the speed down to low, add the confectioners’ sugar, and beat until light and fluffy, 1 to 2 minutes. Add the flour in thirds, beating until just incorporated. Sprinkle in the lavender and mix until just combined, being careful not to overmix.

Transfer the dough to another bowl and finish mixing by hand to make sure no bits of flour or butter are hiding on the bottom of the bowl and the dough is thoroughly mixed. The lavender should be evenly distributed throughout the dough.

Use a small ice cream scoop to form the cookies, about 1 rounded tablespoon each, and place on the prepared cookie sheets, leaving 1 inch between the cookies to allow for spreading.

Flatten each cookie with a cookie stamp dusted with granulated sugar, or gently flatten each cookie with the palm of your hand and then dust the tops with sugar. Refrigerate for at least 30 minutes, or up to 3 hours, before baking.

Position a rack in the lower third of the oven and preheat the oven to 350°F.

Bake the cookies, one sheet at a time, for 8 to 10 minutes, rotating the pan halfway through the baking time, until the edges are lightly golden. Let cool completely on a wire rack. Store in an airtight container for up to 3 days at room temperature.

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