Suzie's Lavendar Shortbread

Ingredients

· 1 cup all-purpose flour

· 1/2 teaspoon fine sea salt

· 1/3 cup sugar

· 2 teaspoons chopped dried lavender blossoms

· 1/2 cup unsalted butter, softened

· 1 teaspoon pure vanilla extract

· Fleur de sel

Directions

1. Sift the flour and fine sea salt together in a small bowl.

2. Combine the sugar and lavender in the bowl of a stand mixer fitted with a paddle attachment. Mix for 15–20 seconds to combine. Add the butter and mix until combined. Mix in the vanilla. Add the flour mixture to the butter mixture and mix on low speed until it forms a soft dough.

3. Shape the dough into a disk, wrap tightly in plastic, and refrigerate for 20–30 minutes.

4. Line a baking sheet with parchment paper. Roll the dough out to 1/4-inch thick and cut it into 1 1/2- to 2 1/2-inch shapes (circles, squares, or hearts) using a cookie cutter or knife. Place the shapes on the baking sheet, sprinkle with some fleur de sel, and place the baking sheet in the freezer for 15 minutes, until the dough is stiff.

5. Meanwhile, preheat the oven to 350°F (175°C).

6. Bake the lavender shortbread cookies for 12–15 minutes, or until the edges turn golden brown. Let cool for 5 minutes on the baking sheet, then transfer to a wire rack to cool completely.

Source: Recipe © 2009 Christie Matheson. Salty Sweets, Harvard Common Press, 2009