Ingredients and Weight:
- 1 1/2 cups (187.5g) unsalted butter, softened
- 1 cup (100g) granulated sugar
- 1 large egg
- 1 teaspoon (5g) lavender extract
- 3 cups (375g) all-purpose flour
- 1/2 teaspoon (2.5g) salt
- 1/4 cup (6g) dried lavender buds
Preparation Time:
20 minutes
Cooking Time:
10-12 minutes
Difficulty Level:
2 (Easy)
Preparation Method Steps:
- Preheat oven to 350°F (175°C).
- In a large bowl, cream together the butter and sugar until light and fluffy.
- Beat in the egg and lavender extract.
- In a separate bowl, whisk together the flour and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Stir in the lavender buds.
- Form the dough into a ball, wrap in plastic wrap, and refrigerate for at least 1 hour.
- Roll out the dough to 1/4-inch thickness on a lightly floured surface.
- Cut out cookies using a round cookie cutter and place them on a parchment paper-lined baking sheet.
- Prick each cookie with a fork.
- Bake for 10-12 minutes, or until the edges are golden brown.
- Let cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
Nutritional Information:
Per cookie (about 25g):
- Calories: 120
- Fat: 7g
- Carbohydrates: 15g
- Protein: 2g
Dish Characteristics:
- Buttery and crumbly shortbread texture
- Delicate floral aroma and flavor
- Perfect for tea parties or as a sweet treat
User Comments:
- "These cookies are absolutely delicious! The lavender flavor is subtle but adds a lovely touch."
- "I love the shortbread texture. It's like eating a cloud."
- "These cookies are perfect for when I'm craving something sweet and floral."
- "They're also really easy to make, which is a bonus."
- "I can't wait to make these cookies again!"
Special Precautions and Tips:
- Be sure to use unsalted butter to avoid making the cookies too salty.
- If you don't have lavender extract, you can substitute 1 teaspoon of dried lavender buds and steep them in 1/4 cup of hot water for 15 minutes. Then strain the lavender buds out and add the lavender water to the cookies.
- Let the dough chill in the refrigerator for at least 1 hour before rolling it out. This will help the cookies keep their shape and prevent them from spreading too much.
