Lavender & Chocolate Shortbread
(Makes 35-40)
Ingredients:
- 2 cups of butter, softened
- ½ cup icing sugar (powdered sugar)
- ¼ cup fine sugar
- 2 tsp ground culinary lavender (if you don’t have a grinder, you can rub dried lavender between your hands until you get more of a powder or tiny pieces)
- 3 ½ cups white flour
- 2 bars Lindt milk chocolate (or other good quality chocolate)
- Icing sugar for dusting
Directions:
Line two baking trays with parchment.
Preheat over to 250 degrees.
Cut chocolate into 35-40 pieces
Place fine sugar in small bowl, add 2 tsp of ground culinary lavender and mix.
In a large bowl, beat butter, lavender sugar from above, and icing sugar. Beat until pale white and sugar is well combined.
Slowly add flour to the butter mixture with a wooden spoon until the dough is no longer sticky. Once it’s well combined, use your hands to form a ball and gently knead until it’s soft and pliable.
Form the dough into balls (approximately 2 in) and place on the parchment-lined baking sheets. Using a small spoon or glass, indent the top of the cookie, creating an indent for chocolate. Place piece of chocolate in indent.
Bake at 250 for 30 minutes and then rotate the pan and bake for another 30 minutes or until bottom of cookies are light golden brown. Using a spatula, transfer the cookies to a rack. Once cooled, dust with icing sugar. Enjoy!