Description
These buttery, scientific shortbread cookies offer a sophisticated balance of rich fats and floral lavender notes. With a focus on structural precision, they deliver a tender, melt-in-your-mouth texture that is perfect for any refined gathering.
Ingredients
- 3/4 pound (340g) salted butter, room temperature (65°F to 68°F)
- 1 cup (200g) granulated sugar
- 2 teaspoons culinary-grade dried lavender
- 1 teaspoon vanilla extract
- 17.5 ounces (496g) all-purpose flour
Instructions
- Mill the dried lavender using a mortar and pestle until it reaches a fine powder consistency to ensure even flavor distribution.
- Using a stand mixer fitted with a paddle attachment, combine the butter, sugar, and lavender powder on medium-low speed until just combined.
- Add the vanilla extract and mix for 30 seconds to emulsify the aromatics into the fat.
- Turn the mixer to the lowest setting, add the weighed flour all at once, and mix only until a cohesive dough ball forms and pulls away from the sides.
- Roll the dough on a silicone mat or floured surface to a 1/2-inch (1.27 cm) thickness and cut into 2-inch shapes.
- Place the cookies on a baking sheet and refrigerate for exactly 1 hour to stabilize the fats and prevent spreading.
- Bake at 350°F (177°C) for 20 to 25 minutes until the edges are lightly golden, then cool completely on the tray to let the structure set.
Notes
To ensure perfectly sharp edges, roll your dough between two sheets of parchment paper before chilling; this prevents the need for extra flour and maintains the precise fat-to-protein ratio. For the best aromatic results, always use culinary-grade lavender to avoid the bitterness found in ornamental varieties.
- Prep Time: 1 hour 15 mins
- Cook Time: 25 mins
- Category: Dessert
- Method: Baking
- Cuisine: European