Place the butter, sugar, vanilla, flour and lavender buds in a food processor. Pulse until crumbly. Add the water and pulse again until just combined.
2
Divide the dough in half and place onto two pieces of plastic wraps. Shape the dough into a log about 2-inch in diameter.
3
Wrap the dough tightly with plastic wrap and chill in fridge for at least an hour.
4
Preheat oven to 350⁰F. Line two baking sheets with parchment paper.
5
Using a serrated knife or sharp knife, slice the logs into ¼-inch thick rounds and place them on the baking sheets, spacing the cookies about 2-inch apart. Bake for 12-15 minutes.
6
Let cool for 10-15 minutes on the baking sheets. Transfer onto a wire rack to cool completely.
Place the butter, sugar, vanilla, flour and lavender buds in a food processor. Pulse until crumbly. Add the water and pulse again until just combined.
2
Divide the dough in half and place onto two pieces of plastic wraps. Shape the dough into a log about 2-inch in diameter.
3
Wrap the dough tightly with plastic wrap and chill in fridge for at least an hour.
4
Preheat oven to 350⁰F. Line two baking sheets with parchment paper.
5
Using a serrated knife or sharp knife, slice the logs into ¼-inch thick rounds and place them on the baking sheets, spacing the cookies about 2-inch apart. Bake for 12-15 minutes.
6
Let cool for 10-15 minutes on the baking sheets. Transfer onto a wire rack to cool completely.
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