LAVENDER SHORTBREAD COOKIES - VEGGIECUREAN

Lavender Shortbread Cookies - Veggiecurean image

Provided by @MakeItYours

Number Of Ingredients 6

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1 1/4 cup dairy-free margarine ((or 2 1/2 sticks plant-based butter, room temperature))
3 1/2 cups all-purpose flour
1 cup sugar
2 tablespoons dried lavender flowers
2 lemons ((zested))
1/4 teaspoon salt

Steps:

Preheat oven to 350 degrees F.
Using electric stand mixer with paddle attachment, combine margarine and sugar in bowl and mix together.
In separate bowl, sift together flour and salt.
Add flour mixture to butter mixture and mix on low speed until dough created, then fold in lavender flowers and lemon zest.
Remove from bowl and place on flour-dusted surface and shape into large disc.
Wrap in plastic wrap and store in refrigerator for at least 30 minutes.
After 30 minutes, remove from refrigerator, roll into ½ inch-thick slab, and cut with preferred cookie cutter.
Place on ungreased cookie sheet and sprinkle with extra sugar.
Bake until edges starts to brown (about 20-25 minutes).
Remove and cool to room temperature, then serve.