Lavender Ginger Shortbread Cookies
Buttery, flaky, floral, and spicy these decicious spring time cookies won't last long!
Servings: 30 cookies
Equipment
- cookie sheet
- stand mixer
- cookie cutter
- Rolling Pin
Ingredients
- 2 cups Sifted Flour
- 1/4 cup corn starch
- 1/4 cup powdered sugar
- 1 tsp ground ginger
- 1/4 tsp salt
- 1/2 cup brown sugar
- 1 cup softened butter 2 sticks
- 1 tsp vanilla paste
- 2 tbsp candied ginger chopped
- 1 tsp lavender syrup
- 1 tbsp culinary grade lavender buds
Instructions
- Preheat oven to 350 degrees.
- Mix flour, corn starch, powdered sugar, salt, and ginger together in medium mixing bowl.
- Sift your dry ingredients
- Mix in the brown sugar thoroughly.
- In a stand mixer put your softened butter, vanilla, and lavender syrup.
- Whisk until smooth.
- Turn the mixer speed to medium and add in the dry ingredients a half cup at a time.
- Mix for 5 minutes, until dough is formed.
- Remove the dough and form into a rectangle.
- Wrapped the dough in plastic wrap and chill the dough in the refrigerator for 30 minutes.
- Remove the dough from the refrigerator and roll out on parchment paper or lightly floured surface.
- Roll the dough out until it is a quarter of an inch thick.
- Cut out cookies, returning remnants to fridge to chill.
- Place cookies on parchment paper and bake in the oven for 12 minutes.
- Remove from oven and cool on rack for five minutes.