Rosewater Lavender Shortbread
A traditional English shortbread cookie, laced with rosewater and dried lavender. I tried several variations – making a Scottish variety with my hands, then a batch in the food processor – until I landed on this one. Simple ingredients, a little time and patience, and a beautiful, garden-scented result.
Total Steps
10
Ingredients
7
Tools Needed
8
Ingredients
- 20 tablespoon unsalted butter, softened
- 1 cup white sugar
- 2 eggs eggs
- 3 cup flour
- 1 cup cornstarch
- 2 tablespoon scant dried lavender flowers
- 3 tablespoon scant rosewater
Instructions
Step 1
With a hand mixer (or in a food processor) beat butter and sugar until smooth and fluffy.
Step 2
Add eggs and blend to combine.
Step 3
Add flour, cornstarch, lavender and rosewater and mix just until a dough ball forms.
Step 4
Remove from mixer, separate into two balls and flatten into disks. Wrap in plastic and put in refrigerator.
Step 5
Preheat oven to 350°F.
Step 6
Line baking sheets with parchment paper and flour work surface.
Step 7
If the dough is still too soft, knead in a little more flour.
Step 8
Roll each disk into 1/4 inch thickness. Cut into desired shapes (e.g., 1 1/2 inch and 2 inch round or fluted cookies).
Step 9
Use a spatula to transfer to lined sheets, wash lightly with egg white and sprinkle with sugar.
Step 10
Bake for 15-20 minutes (depending on size), switching racks halfway through baking, until slightly golden at edges.