Shortbread Cookies
Makes about 2½ dozen
½ cup unsalted butter, softened
¼ cup browned butter, softened
(recipe follows)
½ cup confectioners’ sugar
¼ teaspoon almond extract
¼ teaspoon vanilla extract
1½ cups all-purpose flour
½ cup ground toasted almonds
2 tablespoons chopped fresh lavender
2 tablespoons cornstarch
¼ teaspoon salt
1 to 2 tablespoons heavy whipping
cream
1 tablespoon coarse sugar
Garnish: fresh lavender
1. In a medium bowl, beat butters, confectioners’ sugar, and extracts
at medium-high speed with a mixer until creamy, about 3 minutes.
2. In the work bowl of a food processor, pulse together flour, almonds, lavender, cornstarch, and
salt until combined.
3. Reduce mixer speed to low; add flour mixture to butter mixture. Add cream, and beat to combine.
4. Preheat oven to 350°. Line baking sheets with parchment paper; set aside.
5. Roll dough to ¼-inch thickness between two pieces of lightly floured parchment paper. Chill for 30 minutes. Using a 2½-inch round fluted cutter,
cut as many cookies as possible,
re-rolling scraps until all dough is
used. Place cookies on prepared
baking sheets, at least 2 inches apart. Sprinkle with coarse sugar.
6. Bake for 8 to 10 minutes or until edges are lightly golden brown. Remove from oven, and let cool on pan for 5 minutes. Remove to wire racks to cool completely. Garnish with fresh lavender, if desired. Store, covered, at room temperature for up to 1 week.
Browned Butter
Makes 1 cup
1 cup unsalted butter
1. In a medium saucepan, melt butter over medium heat. Cook until butter turns a medium brown and has a nutty aroma, about 10 minutes.
2. Remove from heat, and let cool to room temperature. Use any remainder for another use, if desired. Use immediately, or store, covered, in refrigerator for up to 1 week.
Lavender and almonds give this crumbly biscuit cookie a rich, delicate flavor.
