This tender, melt-in-your mouth lavender shortbread is super easy to make and has a lovely mild floral flavor. It uses just a few simple ingredients and makes for a wonderful snack with tea or coffee or a sweet end to a meal.
Add the flour a little bit at a time, mixing until just combined. (If you know you are a big lavender fan, you may want to taste the dough at this point to see if you'd like to add a touch more lavender. This recipe has just a hint of lavender for those less comfortable with the taste.)
1 cup all-purpose flour
Transfer the dough to a piece of parchment and roll it up tightly into a log. To make sure the log is packed tightly, once you form the log and do a roll or two with the parchment, place a ruler flush against the parchment touching the log and then pull the parchment paper out at the bottom of the log. For reference, my log ends up being about 7.5 inches long.
Refrigerate the whole log for at least an hour. You can also leave it there overnight.
When ready to bake, preheat the oven to 300 F.
Slice the log into 1/4" discs and roll the edges of the discs in sanding sugar.
1/4 cup sanding sugar
Bake for 15 minutes or until the cookies just start to brown.
Cool on a cooling rack.
Video
Notes
This is a great make-ahead recipe. You can make the dough a day in advance and then take it out when you are ready to slice and bake. You can also freeze the dough log and defrost it when you are ready to bake.The cookies themselves last for weeks at room temperature, ship easily, and can also be frozen.