Lavander Rosemary Shortbread Cookies
Delicately sweet cookies packed with fragrant herbs.
Ingredients
- 1/2 cup granulated sugar
- 2 tsp fresh rosemary chopped
- 1 tsp lavender buds dried
- 1 cup salted butter softened
- 2 cups flour all-purpose
- 1/4 tsp baking powder
- 1/8 tsp salt
- 2 tbsp demerara sugar
Instructions
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Mix together the granulated sugar, rosemary, and lavender buds in a food processor until everything is finely chopped.
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Beat the butter on medium speed with a stand mixer until it becomes creamy. Gradually add the sugar-herb mixture and keep beating until it becomes smooth.
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Stir together the flour, the baking powder, and the salt, and gradually add the resulting mixture to the butter mixture, beating on low speed until it's just blended.
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When the mixture is ready, shape the dough into 2 logs, and roll each in 1 tablespoon of the demerara sugar. Wrap each log in wax paper, and let them chill out in the fridge for 3 hours. Congratulations, you've got cookie dough!
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Preheat your oven to 350°F. Cut each log into 24 slices and arrange them 1 inch apart on baking sheets lined with parchment paper. Bake them in the oven until the edges turn golden, around 10 to 12 minutes.
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Move the cookies to wire racks and let 'em cool off for about 20 minutes. Afterwards, they can be safely stored and moved in an airtight container.
