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.