Are you ready for a delicious treat?!
I’m really into these lavander shortbread cookies (thanks mom). I posted some she made me on instagram last week and decided I needed to try my own and share the adventure with you. I’m going to give you some options…so in case you’re not a freak like me (aka trying to live dairy & gluten free) you can make them the “normal” way. Have fun, enjoy, and share a few!
Lavender Shortbread Cookies:
5/8 cup butter (earth balance for dairy free)
1/2 cup white sugar (or lower cal sugar substitute of your choice)
1 egg (egg beaters for dairy free)
1/2 teaspoon vanilla
1 tablespoon lavender flowers
1 1/2 cups all-purpose flour (gluten free baking flour)
*the original recipe called for an optional extra 1/2 cup sugar and 1 tbsp lavender for decoration, my mom said it was too strong so I left that part off as well, but that’s up to you!
Preheat oven to 350 degrees
Grease cookie sheets
Cream together the butter and sugar
Beat the egg and blend it into the butter and sugar
Add vanilla, mix in lavender flowers, and the flour
Drop by taespoonfuls onto cookie sheets
Bake 15-20 minutes or until golden
Remove to cooling racks and sprinkle with decorative sugar (optional)
*I ended up taking mine out at about 10 minutes, I’m not sure if it was due to the substitutions I made so you might want to start at 10 and check on them so they don’t burn.