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Ingredients
- 2 cups All-Purpose Flour
- 1/2 cup Lavender Sugar
- 1/4 cup Sugar
- 1 3/4 sticks Butter unsalted cut into chunks
- 1 large Egg Yolk
- 1 1/2 tsp Light Cream or whole milk
- 1 tsp Rose Water or vanilla extract
- 1/4 tsp Sea Salt
Ingredients
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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.