Lavender Shortbread Cookies-Gluten Free

from the Kitchen of Provider Staffer Lena Laughter

Recipe:

Cookies

-3/4 cup powdered sugar

– 1/2 tablespoon of fresh lavender or 3/4 tablespoons of dried lavender (minced)

-3/4 cup of gf 1:1 baking blend

-1 teaspoon vanilla extract

-2 tablespoons cornstarch

-1 cup room temperature butter

-1/2 teaspoon fine sea salt

Glaze

-1 1/2 tablespoons milk

-1/2 teaspoon vanilla extract

-1/2 teaspoon lavender extract

-1 cup powdered sugar

– 2 drops purple gel coloring optional for color

-Preheat oven to 350F

-Line cookie sheets with parchment paper

-Mix together powdered sugar and lavender in stand mixer for about a minute

– Add vanilla and room temperature butter, mix until fluffy and light

-Mix in the salt, flour and cornstarch. Mix on low until fully combined and the dough forms and pulls away from sides of bowl.

-Lightly dust work surface with powdered sugar and roll dough into 1/4 inch thickness.

-Use fun shaped cookie cutters and transfer to prepared baking sheets.

– Rest cookies in refrigerator for a few minutes before putting into the oven to help them hold their form.

– Bake for maximum 6-8 minutes JUST until edges start to form. If baked too long they will crumble.

– Cool on baking sheet for about 5 minutes before transferring them to cooling racks

While cookies are cooling

-In a small bowl mix together, by hand mixing, powdered sugar, milk, vanilla and lavender extract until smooth

-Add optional purple coloring for a fun touch

-Drizzle glaze over cookies.

Makes a dozen cookies

Store in airtight container at room temp for up to 4 days

There probably won’t be any leftovers because they are so yummy but if there are any left you can freeze them for up to 3 months and they taste just like fresh ones when they warm back to room temp

Hint: I make them the day before I plan to serve them as the flavor is perfectly distributed on day two.