These lavender-ginger shortbread cookies are among my favorite cookies.
Lavender-Ginger Shortbread Cookies
Makes about 40 cookies
3/4 cup all-purpose flour (94 grams)
1/4 teaspoon baking powder
1/4 teaspoon fine sea salt
1/4 cup plus 2 tablespoons granulated sugar (75 grams)
1/2 tablespoon culinary lavender buds
1 teaspoon finely chopped crystalized ginger
6 tablespoons unsalted butter, room temperature
1/4 teaspoon vanilla extract
In a medium-sized bowl, sift together flour, baking powder, and sea salt.
In a small food processer, combine 3 tablespoons of sugar with lavender buds and crystalized ginger. Pulse until buds and ginger are pulverized.
Beat butter at medium speed with an electric mixer until creamy, about 2 minutes. Add remaining sugar, sugar mixture and vanilla, beating until smooth, about 2 minutes. Gradually add flour mixture, beating at low speed until just combined. Mixture will be crumbly. Gather dough together and shape into disk. Wrap disk in wax paper or plastic wrap, and chill overnight.
Preheat oven to 350°F. Line cookie sheets with parchment paper.
Between sheets of wax paper, roll dough to 1/4-inch thickness. Using 1-inch round cookie cutters, cut out dough and place about 2 inches apart on prepared cookie sheets. Bake for 10 to 14 minutes. Cool on cookie sheets for 2 minutes, then remove cookies from baking sheet and place on wire racks to cool completely.
Store in an airtight container for 5 to 7 days.