Lavender and Violet Shortbread Recipe
Ingredients
- 1 cup butter (2 sticks), softened
- 4 tsp fresh or 2 tsp dried lavender or violets
- 1/2 cup sugar
- 2 cup flour
- violet liqueur (optional)
Instructions
- Preheat oven to 300 degrees.
- To start, detach the lavender and/or violet petals from their stems.
- Then pour the sugar into the bowl of your food processor. Add the lavender and/or violet petals and give them a 30-second blend.
- Put the butter into a standing mixer equipped with a paddle attachment add the lavender sugar and mix at low or speed for 3-5 minutes, scraping down the bowl as necessary.
- At a low speed, beat in the flour until smooth about 2 minutes
- Put the dough onto your work surface, roughly shape it into a disk, wrap the dough in plastic, and chill it in the fridge for 30 minutes.
- Put some flour on your work surface and then roll the dough into a circle, approximately a 1/4-inch thick cut the cookies into 2 inches each.
- Transfer the cookies to a parchment-lined baking sheet. Bake the shortbread on the middle rack for 25-30 minutes max.
- Let the cookies cool on their baking sheet and give them a little glaze and a sprinkling of lavender and/or violet petals.
- To make the glaze, whisk together 1 cup of confectioners sugar with just enough water and/or violet liqueur to achieve a spreadable consistency.
- Spoon a tiny dollop of glaze atop each biscuit and put your preferred amount of lavender and/or violet petals.
Notes
Deibel Lab Test Available (PDF)