Ingredients
- sticks unsalted butter or margarine2 unitroom temperature
- 1 cup
- 1/2 tsp
- free-range eggs2 unitwell beaten
- 2 tsp
- 1 tsp
- 2-1/2 cups
Method
1
Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
2
Cream together room temperature butter and superfine sugar in a large bowl using an electric mixer until light and fluffy, approximately 3-4 minutes.
3
Add sea salt and mix until evenly incorporated.
1 minutes
4
Pour well-beaten eggs into the butter mixture in two additions, mixing on medium speed until fully combined after each addition.
2 minutes
5
Stir in vanilla extract until blended throughout.
1 minutes
6
Crush lavender buds gently with a mortar and pestle or between your fingers to release the fragrance, then fold into the wet mixture.
2 minutes
7
Sift unbleached all-purpose flour with the salt mixture, then gradually fold into the wet ingredients until a soft dough forms without overmixing.
8
Drop rounded teaspoons of dough onto prepared baking sheets, spacing them about 2 inches apart.
9
Bake in the preheated oven for 10-12 minutes until the edges are lightly golden and centers are just set.
12 minutes
10
Remove from oven and allow cookies to cool on the baking sheet for 2 minutes before transferring to a wire rack to cool completely.
5 minutes