I dabble in the kitchen quite a lot when not in the studio! Here’s a delicious cookie recipe I put together this holiday season for a friend who is a big tea lover. It came out so good, I had to share!

Lavender Earl Grey Shortbread Cookies, from Sarah Treanor

Ingredients

3½ cups all-purpose flour

¾ cup granulated sugar

1 Tbsp of dried lavender flowers

1 Tbsp. Earl Grey Tea (I use one bag of Bigalow Earl Grey Tea)

¼ tsp. fine sea salt

2 tsp. vanilla extract

1½ cups salted butter

Instructions

1. Grind sugar and lavender flowers with a mortar and pestle until the flowers are broken up a bit smaller.

2. Pulse flour, sugar/lavender mixture, tea, and salt together for one minute in bowl of food processor.

3. Add vanilla extract and butter. Pulse until shaggy dough is formed, about two minutes.

4. Transfer dough to working surface. Work dough until it comes together and shape into two discs. It takes a bit as it seems quite dry at first, but it will come together!

5. Place each disc on parchment or wrap in plastic wrap and transfer to refrigerator for 30 minutes.

6. Preheat oven to 350° F.Line baking sheets with parchment paper.

7. Roll out dough to ¼” and cut out cookies using 1”-wide cookie cutter. Transfer cookies to baking sheet. (I found it easier to roll out if you knead the dough back out and warm it up a bit.)

8. Bake for 15 minutes or until edges are a light golden brown.

- With Love - 
Sarah