White Chocolate Lavender Shortbread

Name: White Chocolate Lavender Shortbread
Prep time: 30 min
Total time: 2 h 30 min
Yield: 20 cookies
Ingredients: ½ cup loosely packed brown sugar; ¼ cup sugar; 1 ½ tablespoons dried culinary lavender; 1 cup unsalted butter; 2 teaspoons vanilla extract; 2 cups all-purpose flour; 4 ounces high-quality white chocolate; 1 large egg + 1 teaspoon water; coarse sugar for rolling; flaked salt

User Reviews

5.0

18 reviews

Excellent

Prep Time
30 mins
Additional Time
2 hrs
Total Time
2 hrs 30 mins
Servings
20 cookies
Course
Dessert
Cuisine
American

White Chocolate Lavender Shortbread

Kian Mendoza

Report

This white chocolate lavender shortbread is a perfect slice and bake cookie! It is so light but rich and buttery at the same time - with a hint of floral flavor. Perfect for spring!

Share:

I Made This!

Be the first!

Print

4 people printed this

Save this

Be the first!

Ingredients

Servings

½ cup loosely packed brown sugar
¼ cup sugar
1 ½ tablespoons dried culinary lavender
1 cup unsalted butter
2 teaspoons vanilla extract, plus more if needed
2 cups all-purpose flour
4 ounces high-quality white chocolate, chopped
1 large egg + 1 teaspoon water, for egg wash
coarse sugar for rolling
flaked salt, for topping

Add to Shopping List

Instructions

Stir together the sugars and lavender. You can do this ahead of time so it really flavors the sugar!
Place the cold butter in a stand mixer and beat on medium speed. Beat in the brown sugar and granulated sugar and beat on medium speed until combined, about 3 to 4 minutes. Beat in the vanilla extract until combined.
Beat in the flour until it is just combined. If it is still very floury, you can shake in a few drops of vanilla extract to bring it together! Beat in the white chocolate.
Remove the dough from the bowl and separate it into two pieces. Roll each piece in a log that is about 2 inches thick. Wrap it tightly in plastic wrap and refrigerate for at least two hours.
Preheat the oven to 350 degrees F. Place about ½ cup coarse sugar on a plate.
After two hours, unroll the log. Brush it with the egg wash. Roll it through the coarse sugar so it sticks.
Slice the log into ½-inch slices. Slice down gently and if the white chocolate chunks break the dough apart, you can push the pieces back together. You want rounds on the baking sheet about 2 inches apart.
Bake the cookies for 10 to 12 minutes, until they are slightly golden. Remove and sprinkle with a pinch of flaked salt. Let cool completely then serve!