Shortbread cookies are a revelation and I'm not sure what took me so long to figure this out. My primary emotional connection to shortbread cookies is the Girl Scout version, but I never realized how perfectly buttery and sinful a homemade version could be. So be prepared for multiple different versions of this cookie down the road from me.
If you have been following this blog for even a couple weeks, you should understand by now that I have a thing for lavender. That and lemon may be the flavors saving 2020 for me. I've also been experimenting with vitality cooking oils that my awesome friend shared with me (follow @warriors_and_wellness on Instagram!) and this recipe was GREAT with the lavender vitality oil. If you don't have these oils, no worries - the cookie is just as tasty without it - but I just think the lavender oil really takes it to that next level!
Servings: Makes 2 dozen cookies
Prep Time: 15 min, with 4+ hours resting in the refrigerator
Total Time: 4 hours, 30 min
INGREDIENTS:
The Cookie
1 cup (2 sticks) butter, softened
1/2 cup powdered sugar
2 1/2 tsp dried lavender (you can get awesome culinary-grade lavender from Amazon)
Zest of one medium-sized lemon
2 1/4 cup flour
Pinch of salt
1 drop lavender culinary essential oil
The Icing
2 cups powdered sugar, sifted
4 tsp light corn syrup
3 Tbsp milk
1 drop lavender culinary essential oil
DIRECTIONS:
Using an electric mixer, beat the butter and lemon zest.
In a medium sized bowl, combine the powdered sugar, dried lavender, flour, and salt.
With the mixer on its slowest speed, slowly pour in the dry ingredient mixture into the butter. Use a spatula to scrape down the sides of the bowl a couple times through this process.
Add the lavender oil. I literally dipped a toothpick into the bottle of oil and swirled the toothpick around in the dough. A little goes a long way in this case.
Lay out an 18 inch long piece of plastic wrap on your counter. Scoop out the dough onto the plastic wrap, shape it into a log and wrap the plastic around the log. Tighten the ends until the log is tight and all air pockets are gone. You want to make sure the log is tight, firm, and dense because if it isn't, it will crumble when you go to cut it later.
Put the plastic wrapped dough into the fridge to firm up for 4 hours or overnight. You can also keep this dough in the refrigerator up to 4 days before baking.
When the dough is ready, remove from the refrigerator and preheat the oven to 375 degrees F.
Unwrap the log of dough and on a cutting board, cut the log into 1/4 inch slices. Place the slices 1 inch apart on a baking sheet prepared with a silicon baking mat or parchment paper.
Bake for 12 minutes. The edges should just barely start turning golden when you remove them from the oven. Allow the cookies to cool on the baking sheet for 5 minutes and then transfer them to a wire rack to cool completely.
For the icing, combine the powdered sugar, corn syrup, and milk in a small bowl. When the icing is smooth, add the lavender oil and mix again. Drizzle icing on the cooled cookies and allow the icing to dry about an hour before serving or storing in an airtight container.
Enjoy!
**Optional - Roll the chilled dough in sanding sugar before slicing!
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