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Lavender Shortbread Cookies: A Recipe Inspired by The Necessity of Lavender Tea
In The Necessity of Lavender Tea, Kate’s world is infused with the transformative power of lavender. This enchanted herb not only calms her spirit but also guides her along a path she's been afraid of her whole life.
These Lavender Shortbread Cookies are a tribute to Kate’s journey and the magic of lavender. With their delicate floral aroma and buttery texture, these cookies are the perfect treat to accompany a quiet moment of reflection—or a good book. Each bite carries a sense of peace, reminding us of the experiences that bring us clarity.
As you bake these cookies, imagine stepping into Kate’s world, where lavender is more than just an herb—it’s a way of seeing life’s in a new way and finding strength in trusting your inner wisdom.
If you’ve ever felt the need for a little magic in your everyday life, The Necessity of Lavender Tea is a story that will touch your heart and remind you to embrace your own unique gifts.
Bake a batch, brew a cup of tea, and dive into Kate’s enchanting tale. These cookies and her story are sure to bring a touch of serenity and sweetness to your day. 💜🍪
Have you ever baked with lavender? Let us know your favorite lavender-inspired treats in the comments!
Lavender Cookies
These light, buttery cookies have a subtle floral aroma. One bite will settle any restless heart and open the door for peace and calm. Paired with a cup of tea, these are perfect for a cozy day.
Prep Time: 20 minutes
Baking Time: 10 minutes
Chilling Time: 30 minutes
Total: 1 hour
Yield: 20 cookies
Ingredients
2 cups all-purpose flour
½ cup (1 stick) salted butter, cold
½ cup granulated sugar
1 teaspoon salt
1 teaspoon dried food-grade lavender buds
Instructions
Crush the dried lavender into smaller bits.
In the bowl of stand mixer fitted with a paddle attachment, beat the sugar and butter until pale and fluffy, about two minutes. Add the crushed lavender and salt and mix for another minute.
Sift the flour into the butter-sugar mixture. Add 1 to 2 tablespoons of ice-cold water, and mix on low until just incorporated.
Turn out dough onto parchment paper, and knead for just a few seconds to combine all the crumbles into the dough. The dough should be soft but not sticky. If the dough seems too sticky, add 1 tablespoon flour at a time until it just starts to come together.
Transfer the dough to a piece of plastic wrap. Shape the dough into a log about 2 inches in diameter and 8 inches long.
Wrap up the log in plastic wrap, and put it into the freezer for 30 minutes to 1 hour.
Line two cookie sheets with parchment paper, and preheat the oven to 325°F.
Remove the dough from freezer and unwrap. Using a sharp knife, slice thin rounds off the log, and place them on the baking sheet, spacing the cookies 2 inches apart.
Bake for 10 to 12 minutes. Watch the cookies closely while baking so they don’t overbake. It’s okay if the cookies look soft and underbaked. They continue to cook as they cool.
Let cookies cool on the cookie sheet for 10 to 15 minutes or until they are set enough to be handled. Transfer the cookies to a wire rack, and cool completely.
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