Alyna, I love the serendipitous dainty floral theme we've got here! This lavender shortbread is my favorite, and the recipe minus the lavender sugar makes the perfect blank canvas for dreaming up all sorts of shortbread concoctions. A black sesame shortbread sandwich is currently in the works! What I love so much about this shortbread is that it deviates from the shortbread norm by using turbinado sugar instead of powdered sugar. Turbinado sugar, or raw sugar, is great because it has kind of a tasty caramel-y flavor, and I find it to be not as cloyingly sweet as granulated sugar. These very lady like (I have yet to meet a guy who truly likes the taste of lavender) cookies are a perfect accompaniment to a Sunday afternoon of reading and getting started on the new Orange Is the New Black episodes!! Alyna, let me ask you. What do you think about my bangs these days? I mean, do you like ‘em straight down, or should I be doing more of a sweep to the side?
Adapted (just a tiny bit) from Joy the Baker
Makes about 50 cookies if using a smaller cookie cutter (I used a 1 1/2-inch round cookie cutter.)
1 tablespoon dried lavender blossoms
1/2 cup plus 1 tablespoon turbinado sugar
1 cup (2 sticks) unsalted butter, at room temperature
2 1/2 cups all-purpose flour
1/4 teaspoon salt
Use a small spice grinder or mortar and pestle to grind up 1 tablespoon lavender and 1 tablespoon sugar.
In a medium bowl stir together butter, ground lavender sugar mixture, and remaining 1/2 cup sugar until the mixture takes on a paler color and is slightly fluffy (I used to shy away from recipes that involved an electric stand mixer until I realized that most things an electric stand mixer does can also be done by hand with a wooden spoon and some patience. Obviously I don't think it would be fun to whip cream by hand, but creaming butter and sugar by hand is totally no big deal).
Add the flour and salt to the bowl and stir until the dough comes together. The dough will be crumbly, then begin to form as you continue to stir.
Transfer the dough to a gallon-sized Ziploc bag. Then, on a flat surface and with the bag open, roll the dough out to about a quarter of an inch. Press out all the air you can, seal the bag, and place it in the fridge to chill for the at least 30 minutes.
While dough is in the fridge, line cookie sheets with parchment paper and preheat oven to 350 degrees F.
Remove the dough from the fridge and slit the bag open. Cut the rolled-out dough into any shapes you like. Bake cookies for 10 to 12 minutes, until just browned around the edges. Remove from oven. Allow to cool on the cookie sheet for 10 minutes then remove to a wire rack to cool completely. Cookies last in an airtight container at room temperature for up to four days.