Lemon Lavender Shortbread Cookies
Buttery and crisp, these shortbread cookies are flavored with dried culinary lavender and fresh lemon zest for a lightly floral, citrusy finish. The dough comes together quickly and slices or cuts cleanly after a short chill in the refrigerator. From start to finish, expect about 45 minutes including bake time.
Ingredients
- 1 cup unsalted butter at room temperature
- ½ cup granulated sugar preferably organic
- 2 tablespoons fresh lemon zest from organic lemons
- 1 tablespoon culinary lavender finely chopped
- 2 cups all-purpose flour sifted
- ¼ teaspoon sea salt
Instructions
- Preheat your oven to 325°F (165°C). Line a baking sheet with parchment paper.
- In a mixing bowl, cream the butter and sugar together until light and fluffy, about 3-5 minutes. Melt a delightful aroma of sweetness and butter.
- Add in the lemon zest and chopped lavender, mixing until just combined. Notice the floral and citrus notes infusing into the butter.
- Gradually add the flour and sea salt to the butter mixture. Mix on low speed until the dough starts to come together.
- Turn the dough out onto a lightly floured surface and shape into a 1-inch thick disk. Wrap in cling film and chill for 10 minutes to firm up.
- Roll the dough to about 1/4 inch thick, and use a round cookie cutter to cut out shapes. Place on the prepared baking sheet.
- Bake for 12-15 minutes or until the edges begin to turn golden. The cookies should still be pale in color.
- Allow to cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Notes
For an extra zing, drizzle the cooled cookies with a lemon glaze. Substitute the culinary lavender with a hint of vanilla extract if preferred.
Nutrition
Calories: 122kcalCarbohydrates: 12gProtein: 1gFat: 8gSaturated Fat: 5gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 2gTrans Fat: 0.3gCholesterol: 20mgSodium: 26mgPotassium: 15mgFiber: 0.3gSugar: 4gVitamin A: 239IUVitamin C: 1mgCalcium: 6mgIron: 1mg
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