I found this recipe for French Shortbread Cookies in my Dad's journal, but do not remember him every making them. The original recipe had a very low ratio of sugar, and I liked that as so many cookie recipes are just loaded with sugar. The rice flour and cornstarch give them that slightly sandy crunch that I find so appealing in shortbreads and sables. I also wanted to make them a bit different, so I added the lavender blossoms, along with the sprinkling of flaky Maldon salt across the tops. You could also try a bit of chopped Rosemary and a sprinkling a Black Lava Salt for an even different twist. These savory shortbread cookies are equally good with a coffee or a glass of wine. Store them in an airtight container or ziplock bag. They are best eaten within 4 to 5 days.
Add the sugar and room temperature butter to the bowl of your mixer, and mix on medium high speed until completely blended. Add the room temperature egg and vanilla extract and continue beating at medium high speed for about 1 minute.
Sift together the dry ingredients and add those, along with the lavender blossoms to the butter/sugar mixture. Mix at low speed until the dry ingredients are combined and form a smooth dough.
Using a rubber spatula or scraper, scoop the dough out onto a piece of plastic wrap, (wax or parchment paper will work well too). Place a second sheet across the top of the dough. Use a rolling pin to roll the dough out to a sheet about 1/4" thick. Place in the refrigerator about 30 minutes or until the dough has firmed.
Preheat your oven to 325° for Convection and 350° for Standard. Line a baking sheet with parchment paper.
Remove the top piece of plastic wrap (wax or parchment) from the cookie dough. If you would like to use the Maldon Salt, now is the time to lightly sprinkle the grains over the top of the dough and very gently press them into the dough. Pressing just enough so they will stay in place during baking.
Use a thin, sharp knife or a cookie cutter to create shapes of your choice. Place each cookie on the parchment covered baking pan, at least 1/2" apart.
Bake on the center rack of your oven for 15 to 17 minutes, or until they just start to color at the edges. Once baked, place on a cooling rack and when cool, store in a zip lock bag or air tight container.
Recipe yields about 30 2 1/2"x 1/2" cookies
Serving Size 2 cookies
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