Lemon Lavender Shortbread Cookies
Dried lavender and fresh lemon zest are worked directly into a buttery shortbread dough, giving these slice-and-bake cookies a floral, citrusy flavor with a crisp, crumbly texture. They bake in around 12 minutes and keep well in an airtight tin for up to a week.
Equipment
- Baking sheet
- Mixing Bowls
- Electric Mixer
- Rolling pin
- Cookie cutter
Ingredients
- 1 cup unsalted butter softened
- ½ cup granulated sugar
- 1 tablespoon fresh lemon zest preferably organic
- 2 teaspoons culinary lavender finely chopped
- 2 cups all-purpose flour sifted
- ¼ teaspoon salt
Instructions
- Preheat your oven to 325°F (165°C).
- In a mixing bowl, cream the softened butter and sugar together using an electric mixer until light and fluffy.
- Add the lemon zest and culinary lavender to the butter mixture, mixing until well incorporated.
- On a lower speed, gradually add the sifted flour and salt until a dough forms. Be careful not to over mix.
- Wrap the dough in plastic wrap and chill in the refrigerator for at least 30 minutes for easier handling.
- Roll out the chilled dough to about 1/4-inch thickness on a lightly floured surface.
- Use a cookie cutter to shape the cookies and place them on a baking sheet lined with parchment paper.
- Bake in the preheated oven for 12-15 minutes, or until the edges start to turn golden.
- Cool on wire racks before serving.
Notes
Lori’s Tips:
- For an extra citrusy punch, drizzle a light lemon glaze made from powdered sugar and lemon juice over the cooled cookies.
- For dietary adaptations, substitute regular flour with a gluten-free blend to cater to those with gluten allergies.
Nutrition
Calories: 122kcalCarbohydrates: 12gProtein: 1gFat: 8gSaturated Fat: 5gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 2gTrans Fat: 0.3gCholesterol: 20mgSodium: 26mgPotassium: 14mgFiber: 0.3gSugar: 4gVitamin A: 238IUVitamin C: 0.4mgCalcium: 5mgIron: 0.5mg
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