Lavender Shortbread Cookies (+ Lavender Strawberries & Cream)
Delicious, fragrant Lavender Shortbread is the best decadent treat to elevate any day! These homemade lavender cookies also make a pretty dessert when served with whipped cream and fresh strawberries tossed in lavender syrup..
Servings: 2 dozen
Calories: 53kcal
Equipment
Ingredients
- FOR THE LAVENDER SHORTBREAD:
- 1 ½ cups all purpose flour
- ½ cup sugar
- ½ cup + 2 Tablespoons butter 10 Tablespoons
- 2 teaspoons dried lavender
- FOR THE LAVENDER STRAWBERRIES:
- 7 ounces fresh strawberries washed and halved
- 3 Tablespoons sugar
- 3 Tablespoons hot water
- 1 teaspoons dried lavender
- TO SERVE:
- 1 cup heavy whipping cream + 2 Tablespoons powdered sugar whipped to form stiff peaks
Instructions
- Preheat the oven to 285 degrees.
- Cream the butter and sugar in a mixer, until fluffy.
- Fold in the flour and lavender.
- Knead together to form a uniform dough with no loose flour (it will still be slightly crumbly)
- Roll flat and using a cutter in your desired shape, cut shapes, place on a parchment lined baking sheet.
- Bake for 23-28 minutes until the tops are just starting to brown. (baking time will vary depending on the size of the cookie cutter you use)
- Make the lavender syrup by dissolving the sugar in the hot water and adding lavender. Set aside. The longer the lavender sits, the stronger the flavor.
- Once the shortbread is finished, remove from the oven and cool on a wire rack.
- Strain the lavender syrup to remove the flowers, and toss the strawberries in the syrup.
- Serve the biscuits with a scoop of whipped cream and a few strawberries.
Notes
The amount of cookies will vary based on the size of your cookie cutter.
Nutrition
Serving: 1g | Calories: 53kcal | Carbohydrates: 10g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Cholesterol: 3mg | Sodium: 8mg | Sugar: 4g