Shortbread Cookies with Lavender and Rosemary

If you have read more than one of my prior posts, you should be well aware that I am big on the whole notion of appearances versus reality. For example, my car, though certainly not cheap looks at least 10K more pricey than it really is. Recipes provide a decidedly cheaper and more frequent avenue to explore my love for the seemingly rich and extravagant.

Today, I made a distinctly snooty cookie simply by adding lavender and rosemary. I also took half the cookie dough and froze it so I could whip some up should I have a reason to play Betty Crocker at the last minute.

These cookies turned out flavorful without being overpowering, as I feared they might be. Granted, the amount of butter in and of itself makes them tasty but the texture is delicate and as you can see the presentation is breathtaking (if I dont say so myself).

Shortbread Cookies with Lavender and Rosemary
Recipe courtesy of The Pastry Project

3 sticks unsalted butter
2/3 cup sugar
1 T. chopped fresh rosemary
1 T cooking lavender
2 3/4 cups flour
1/4 t. salt

Beat the butter and sugar together until fluffy.
Add flour, salt, and herbs.
Chill the dough for an hour.
In a perfect world*, roll out the dough to a 1/4 of a inch.
Cut out the cookies and place on a greased cookie sheet.
Bake the cookies at 375 for 8-10 minutes.
They should be ever so slightly browned.
Voila! Fancy-schmancy!!


*In my case the dough was extremely soft and hard to roll out. I froze the dough but the dough then cracked and once it was workable it was too soft again. I finally broke out my silpat and rolled the dough out, used a cookie cutter to make the shapes, and then flipped the entire thing over in an attempt to pry the cookies of the mat. For all the trouble, they are worth it. Truly!