Dainty and delicate with plenty of buttery notes and floral undertones, this may be my favorite cookie that I've ever designed. It makes a small batch (because that's all of the butter that I had on hand..) but you can easily double if you're baking a batch to share.
Lavender-Rosemary Butter Cookies
Makes 15 cookies
4 ounces butter, softened
1-1/4 ounces confectioners' sugar
1/4 teaspoon salt
1 vanilla bean, split
5 ounces all-purpose flour
1 teaspoon dried lavender buds
1/2 teaspoon minced fresh rosemary
Preheat oven to 350°F (176°c) and line a baking sheet with parchment paper.
Place the butter, confectioners' sugar and salt in a bowl; scrape in seeds from vanilla bean. Beat until smooth (I only have a wooden spoon, but if you're lucky enough to have a mixer, feel free to use it.). Place the flour, lavender and rosemary in a food processor and give a couple pulses. Stir into butter mixture just until a dough forms.
Roll dough into 1 inch balls and arrange on prepared cookie sheet.
Press cookies down lightly with a fork. Bake for about 15 minutes or until edges are lightly browned. Slide parchment paper off of baking sheet and let cookies cool.