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- 2 sticks unsalted butter or margarine, room temperature
- 1 cup Superfine sugar
- 1/2 tsp. sea salt
- 2 free-range eggs, well beaten
- 2 tsp. vanilla extract
- 1 tsp. lavender buds
- 2-1/2 cups unbleached all-purpose flour
- In a large bowl, cream the butter, Sugar, and salt until fluffy. Add the beaten eggs and vanilla. Mix well. Add in the flour and mix on low speed just until the dough is coming together. Sprinkle in the lavender buds and fold in gently. (don't over mix).
Divide the dough into two mounds and wrap up well in plastic. Chill in the refrigerator for one hour at least.
Preheat oven to 375 degrees. flour your work surface and unwrap the dough. Take half of it out and wrap up the other half to keep chilled in the fridge while you work. Roll out the dough with a floured rolling pin, taking care not to overwork or overstretch the tender dough.
Cut out shapes of hearts, full moons, stars and crescents. Carefully move the cookie shapes to nonstick cookie sheets, placing them 1/2 inch apart, fitting as many as possible on each sheet.
Bake, two sheets at a time, until the cookies are golden brown, about 6–8 minutes. Use a thin spatula to move the hot cookies to a rack to cool. Store in an airtight container when cool.
Makes about 3 dozen.