Lavender Sugar Shortbread Cookies Print Recipe Lavender Sugar Shortbread Cookies Servings Ingredients 2 cups All-Purpose Flour1/2 cup Lavender Sugar1/4 cup Sugar1 3/4 sticks Butter unsalted cut into chunks1 large Egg Yolk1 1/2 tsp Light Cream or whole milk1 tsp Rose Water or vanilla extract1/4 tsp Sea Salt Servings Ingredients 2 cups All-Purpose Flour1/2 cup Lavender Sugar1/4 cup Sugar1 3/4 sticks Butter unsalted cut into chunks1 large Egg Yolk1 1/2 tsp Light Cream or whole milk1 tsp Rose Water or vanilla extract1/4 tsp Sea Salt Instructions In a large bowl, thoroughly stir together the flour and sugars. Using forks, a pastry blender or your hands, cut the butter into the flour mixture until the mixture is the consistency of a coarse corn meal. In a small bowl, beat together the egg yolk, cream, rose water, and salt until well blended and smooth. Stir, then knead, the egg yolk mixture into the flour mixture until evenly incorporated. Divide the dough in half. Roll each portion between sheets of waxed paper, until 1/4” thick. Stack the rolled portions, paper still attached, on a baking sheet. Refrigerate for 30 minutes, or freeze for about 15 minutes to speed the chill. Preheat oven to 325 degrees. Grease several baking sheets. Working with 1 portion at a time, and leaving the remaining dough chilled, gently peel away the top sheet. Using a roughly 2” shape, cut out the cookies. Use a spatula, if necessary to transfer the cookies to the baking sheet, about 1-1/4 inches apart. Re-roll any dough scraps. Bake the cookies, one sheet at a time, in the middle third of the oven for 9-13 minutes, or until just lightly browned at the edges. Immediately transfer cookies to a wire rack. Cool completely. Store in an airtight container for up to 2 weeks or freeze for up to 2 months.