HONEY LAVENDER SHORTBREAD COOKIES
These honey lavender shortbread cookies are rich, buttery, delicious and addicting. They're made with very few and simple ingredients. Lavender really spices it up and is extremely subtle to the cookies. After you make them once, you will want to make them again.
1 cup butter
½ cup sugar
3 tbsp honey
2 cups flour
3 tsp lavender, dry or fresh
PREHEAT oven to 350°F and line a baking sheet.
CREAM together the butter, sugar, and honey until light and fluffy in a large bowl of a stand mixer.
ADD the flour and lavender and mix until well combined.
ROLL the dough into a ball and then divide in half with a knife. Shape the dough into 2 logs that are approximately 1 ¼ inches in diameter. Freeze for 30 minutes or refrigerate 2+ hours until firm.
REMOVE the dough from the fridge or freezer and slice into ¼ inch slices. Place on the lined baking sheet.
BAKE for 12 minutes or until golden brown.
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STORAGE: Store any leftovers in an airtight container for 3-4 days on the counter.
SUBSTITUTIONS: Use rosemary if you don't have lavender. | Sprinkle some lemon zest on top for extra flavor. | Top with honey butter!