Lavender Shortbread Cookies

While enjoying lavender season in Suisun Valley, why not make something that you can enjoy at home? Give these lavender shortbread cookies a try!

For the cookies:

1 cup butter

3/4 cup confectioner's sugar

1 tbsp vanilla extract

2 cups all purpose flour or gluten free flour

1 tbsp baking powder

For the topping:

1 cup white chocolate chips, melted

1 tbsp dried culinary lavender

1. Preheat oven to 350°.

2. Cream the butter and sugar in a stand mixer on medium high speed. Add vanilla extract and mix until combined.

3. Add the flour and baking powder to the stand mixer and mix until combined.

4. Wrap the dough in plastic wrap and refrigerate for 30 minutes.

5. Once refrigerated, roll out the dough on a lightly floured surface to about 1/4 inch thick. Use a round cookie cutter to cut the cookies. Place them on a parchment lined baking sheet and bake for 10 minutes.

6. Let cookies cool completely on a cooling rack. Once cool, dip the cookies in melted white chocolate and top with a pinch of dried lavender.

These cookies are best enjoyed with a cup of tea. Enjoy!