Honey Lavender Shortbread Cookies

This recipe did not work as written. The dough was far too dry and crumbly. I was tempted to add maybe 2 T of milk, but suspected that would change the structure of the shortbread. A quick Google search suggested that increasing the fat -- the butter -- by another 2 T should fix the problem. I softened 2 more T of butter and beat it in and the dough came together just fine. I have amended this in the below.

These have a nice shortbread texture. The lavender flavor is interesting, but perhaps too floral for a cookie. The source that advised me about adding more butter also used less lavender -- only 2 tsp instead of 3 (which is what a T is). I have made that suggestion below, as well. In all, I guess I"m suggesting that you use her version, and not the one from Serious Eats!

Honey Lavender Shortbread Cookies
Serious Eats

2 c flour
3/4 tsp salt
1/2 tsp baking powder
2 tsp lavender
8 oz unsalted butter, softened
2 T honey
1/2 c powdered sugar

Combine flour, salt, baking powder, and lavender in a medium bowl.

Using an electric mixer, cream the butter, honey, and sugar in a large bowl. Add the dry ingredients and mix until just combined.

Spoon dough out onto a large rectangle of parchment paper and roll in the paper to form a log. Transfer dough to refrigerator and chill until firm, about 1 to 2 hours.

Preheat oven to 350ºF. Line a baking sheet with parchment paper. Cut the log of dough into 1/2-inch slices. Place the slices on sheet, spacing them about 2 inches apart, and bake 8 minutes, or until light golden brown.

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