Recipe from Midwest Living
12 to 16
12 to 16 cookies
30 mins to
1/2 cup unsalted butter, softened
1/3 cup granulated sugar
1/4 teaspoon salt
1/4 teaspoon vanilla
1 1/4 cups all-purpose flour
1 to 2 teaspoons dried lavender buds, crushed
In a large mixing bowl, beat butter with an electric mixer on medium to high speed for 30 seconds. Add 1/3 cup sugar, the salt and vanilla. Beat until combined, scraping sides of bowl occasionally. Beat in flour (mixture will be crumbly). Stir in lavender. Using your hands, form the flour mixture into a ball and knead until smooth.
On a lightly floured surface, roll dough to about 3/8-inch thick. Cut cookies using a 2- to 3-inch cookie cutter. (We used a flower.) Place 1 inch apart on ungreased cookie sheets. If desired, sprinkle with coarse sugar. Reroll dough as needed.
Bake in a 325 degrees oven for 8 minutes. Rotate cookie sheet front to back. Bake for 5 to 6 minutes more or until edges are firm and lightly browned. Transfer cookies to a wire rack; cool completely.
To store, layer cookies between waxed paper in an airtight container. Store at room temperature for up to 3 days or freeze for up to 3 months.
Per Serving: cal. (kcal) 141, Fat, total (g) 8, chol. (mg) 20, sat. fat (g) 5, carb. (g) 17, Monosaturated fat (g) 2, Polyunsaturated fat (g) 0, Trans fatty acid (g) 0, fiber (g) 0.36, sugar (g) 7, pro. (g) 1.42, vit. A (IU) 245, vit. C (mg) 0, Thiamin (mg) 0.1, Riboflavin (mg) 0.07, Niacin (mg) 1, Pyridoxine (Vit. B6) (mg) 0, Folate (µg) 24, Cobalamin (Vit. B12) (µg) 0, sodium (mg) 116, Potassium (mg) 17, calcium (mg) 4, iron (mg) 0.62, Mark as Free Exchange () 0, Percent Daily Values are based on a 2,000 calorie diet
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