Monday, June 10, 2013

Lavender Shortbread Cookies

Lavender Shortbread Cookies
by Rachael Tanis
adapted from Pike Place Market Recipes Cookbook

1 cup (2 sticks) unsalted butter, at room temperature
2 Tablespoons Sciabica's Lavender Extra Virgin Olive Oil
1/4 cup sugar
1/4 cup confectioners' sugar
1/2 teaspoon vanilla extract
1/4 teaspoon salt
1 teaspoon dried lavender buds

2 cups flour

1. In a stand mixer fitted with with paddle attachment (or using a hand mixer), cream the butter, olive oil, sugar and confectioners' sugar on medium speed until light and fluffy, 3-4 minutes. Add the vanilla, salt and lavender, and mix again.

2. Add the flour one cup at a time, mixing on low speed until just combined. Be sure to scrape the sides and bottom of the bowl and mix briefly.

3. Transfer the dough to a counter dusted with flour. Gently knead the dough 5 or 6 times, until it comes together (it should feel sticky). Shape the dough into a long log about 1 1/2 inches in diameter. Wrap the log in plastic wrap and refrigerate until very firm, about 3 hours or overnight. (Dough may also be frozen for up to 1 month.)

4. Preheat the oven to 300 F. Line 2 large baking sheet with parchment paper. Slice the dough log into 1/2 inch thick pieces and place the cookies about 3/4 inch apart on the baking sheets.

5. Bake for 20 minutes, until cookies are firm and just barely beginning to brown at the edges.

6. Let the cookies cool for 5 minutes on the baking sheets, then transfer carefully to racks to cool completely. The cookies may be stored in airtight containers for up to 1 week.


  1. How much flour?? The recipe doesn't list it as an ingredient...?

    1. Oh, wow! Oopsie! Thank you for catching this Lara! We've corrected it! Thanks! And let us know what you think of the cookies if you make them!