Salted Honey and Lavender Shortbread Cookies

shortbread cookies

Just the right amount of salty and sweet, these Salted Honey and Lavender Shortbread Cookies make one tasty treat.

Salted Honey and Lavender Shortbread Cookies
Makes about 1 1/2 dozen
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Prep Time
2 hr 25 min
Cook Time
12 min
Prep Time
2 hr 25 min
Cook Time
12 min
Ingredients
  1. 1 cup unsalted butter, softened
  2. 1/2 vanilla bean, halved lengthwise, seeds scraped and reserved
  3. 1/3 cup honey
  4. 1 teaspoon vanilla extract
  5. 2 1/2 cups all-purpose flour
  6. 1 tablespoon chopped fresh lavender
  7. 1 teaspoon dried lavender
  8. 1/2 teaspoon ground cardamom
  9. 1/2 teaspoon sea salt
  10. 2 tablespoons turbinado sugar
  11. Garnish: sea salt, dried lavender
Instructions
  1. In a medium bowl, beat butter, reserved vanilla seeds, honey, and vanilla with a mixer at medium speed until creamy.
  2. In a separate medium bowl, whisk together flour, lavenders, cardamom, and salt. Gradually add to butter mixture, beating until combined. Wrap dough in plastic wrap, and refrigerate for at least 2 hours or up to 3 days.
  3. Preheat oven to 350°. Line baking sheets with parchment paper.
  4. On a lightly floured surface, roll dough to 1/2-inch thickness. Using a 2 1/4-inch round fluted cutter, cut as many cookies as possible, rerolling scraps as necessary. Place cookies on prepared pans, and sprinkle with turbinado sugar. Bake for 10 to 12 minutes or until edges of cookies are lightly browned. Let cool on pans for 5 minutes. Remove from pans, and let cool completely on wire racks. Garnish with sea salt and lavender, if desired. Store in airtight containers for up to 5 days.
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