Shortbread Variety Pack - Coffee, Earl Grey, Double Chocolate, Lavender

I couldn't decide on one cookie flavor, so I divided the baseline shortbread recipe into four for a variety pack - perfect for a cookie platter!


Shortbread 4 Ways - Coffee, Earl Grey, Double Chocolate, Lavender
Adapted from King Arthur Flour and Ghiradelli
(The 5th cookie shown in photo on the right are oatmeal lace cookies )

2 cups (241g) all-purpose flour
1 cup (227g) cold unsalted butter, cubed
1 cup (198g) granulated sugar
1 tsp vanilla extract
2 tsp dried lavender buds
2 tsp earl grey tea leaves
2 tsp instant coffee granules
2 tbsp dark unsweetened cocoa
1/4 cup semi-sweet chocolate chips

Beat butter, sugar, and vanilla in bowl of a heavy-duty stand mixer fitted with a paddle attachment on low speed just until blended and creamy, 3 to 5 minutes.  With mixer running on low speed, gradually add flour until dough comes together about 1 minute.

Divide the dough in four.  To each of the fourths, add flavoring of choice - lavender, earl grey, coffee, cocoa w/ chocolate chips.

Shape into mini logs, wrap with wax paper or plastic wrap and freeze until firm, about 30 minutes.  

Preheat oven to 350°F. Line 2 large rimmed baking sheets with parchment paper. 
Remove cookie dough logs from freezer, and unwrap. Cut cookie dough into 1/2-inch-thick rounds. Place rounds on prepared baking sheets, spacing cookies about 2 inches apart.

Bake 15 min until firm.  Let cool completely on baking sheets, about 20 minutes.

Make-Ahead Tip: Dough logs will keep in the freezer for up to 1 month. If frozen, let dough logs stand at room temperature for about 30 minutes before slicing.