Ingredients
3 cups all-purpose flour
1 3/4 cups unsalted butter - at room temperature
1 cup sugar
1 tablespoon French Lavender
1/2 teaspoon vanilla extract
1/4 teaspoon sea salt
Method
Sources
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dataset
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Science-driven American baking — cookies, pies, cakes with precision
Premium bread machine — dual kneading blades, rectangular loaf
Domed stoneware baker traps steam for artisan crust at home
Professional baker's technical reference — formulas, troubleshooting
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Reserve about 2 tbsp sugar, add lavender and blend in a food processor for a minute. In a stand mixer with the paddle attachment, mix butter and sugar until light and fluffy. Add the lavender+sugar mixture. Add vanilla. Sift flour and salt. Add flour+salt to the butter+sugar+vanilla mixture. Mix until the dough starts to come together. Don't worry if it doesn't, you can use your hands to bring the dough together. Place the dough in clear wrap and refrigerate for 30 minutes. Pre-heat the oven at 350° F. Line a cookie sheet with parchment paper. Take half of the dough out of the refrigerator and roll it out with a rolling pin. Leave the other half refrigerated until ready to use. Using a cookie cutter shape of your choice, cut out the cookies and lay them out, 1 inch apart, on a parchment lined cookie sheet. Bake for 18-20 minutes. Cool on a wire rack.