My Shortbread recipe for this is a little different than my traditional Irish Shortbread recipe. It still uses the rich Irish Butter but it a much lighter and delicate cookie. This cookie can be rolled out and cut with a cookie cutter before hand, unlike my other recipe but it still does spread a little. I would recommend basic shapes or ones that you don't mind some rounding to. Don't use this recipe for cutters needing sharp edges and I really don't think you should mail these. They are just far too delicate. Now, onto the recipes!
Lavender Irish Shortbread
- 195 Grams Unbleached All Purpose Flour. (Roughly 1.5 Cups)
- 65 Grams Cornstarch (Roughly 1/2 Cup)
- 226 Grams Salted Irish Butter, room temp. (8 ounces - 2 sticks)
- 60 Grams Confections Sugar (About 1/2 Cup - Sifted)
- 2 Grams Lavender Extract (1/2 Teaspoon)
**If you can use weight over volume for this recipe. If you need to substitute Dried Lavender, 2 crushed teaspoons.**
- Place butter in your mixer and mix until creamy smooth.
- Add in confections sugar, mix until smooth and no lumps.
- Add in lavender extract. Mix until incorporated.
- Sift together flour and cornstarch.
- Add to bowl, mix until it just comes together.
- Place between 2 sheets of wax paper.
- Roll out until 1/4 inch thick.
- Place on a cookie sheet and stick in the fridge for 3 hours.
- Remove from fridge, cut out shapes you wish.
- Place cut out cookies on a parchment lined cookie sheet. Work fast, dough warms quickly.
- Place back in fridge for 1 hour. (This will help it keep a shape.) Scarp dough can be rerolled, chilled and cut. I usually repeat this until all dough is cut and chilled and just bake all at once.
- Preheat oven to 375F.
- Bake for 8-12 minutes, or until lightly browned edges, depending on how large a cookie. I bake 2 inch diameter rounds 10 minutes.
- Remove from oven and let cool 5 minutes on cookie sheet. Move to wire rack to cool fully. Careful! They are delicate!
- Cool fully and enjoy, or decorate. (Dip in dark chocolate or drizzle with rosewater icing - Recipe next!)
- 150 Grams Confectioners Sugar (About 1 1/4 cup)
- 1/2 - 1 Teaspoon Rosewater (Warning, strong stuff. I use 1/2 and slowly work up by drop if I want it stronger.)
- 2-4 Tablespoon Milk (Will depend on how thick you want it. I usually use 3-4 depending on humidity for drizzling.)
- Sift sugar and place in a bowl.
- Whisk in the rosewater and milk until smooth. Add more rosewater for stronger flavor, little goes a loooooooooonnnnnggggg way. Add more milk to thin it out. Add more sugar to stiffen it up if you are wanting to pipe it.
- **Optional Step** Add a smidgen of food coloring if you want it slightly pink.
- Drizzle over the top of the cookie and let dry for a few hours to set.