The flavor combination of citrusy lemons and floral lavender is so pleasant, that it only makes sense to pair them together in a crisp buttery shortbread cookie to enjoy alongside a cup of tea.
Culinary lavender can have a tendency to go from piquant to soap-flavored if used heavy handedly. This recipe uses just the right amount, and it pairs so well with the bright and fresh flavors of lemon.
Lemon Lavender Shortbread Cookies
Servings 24 Cookies
Ingredients
- 2 cups all-purpose flour
- ½ teaspoon salt
- 1 cup unsalted butter, at room temperature
- ¾ cup powdered sugar
- 2 teaspoons lemon zest
- 2 teaspoons dried lavender
- ½ teaspoon vanilla extract
Instructions
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Preheat oven to 325°F and set aside a parchment lined baking sheet.
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In a large bowl, whisk together all-purpose flour and salt. Set aside.
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In the bowl of a stand mixer, whisk together butter, powdered sugar, lemon zest, and lavender on medium low speed until light and fluffy, about 3 minutes. Add vanilla and flour mixture and mix on low speed until the dough comes together and forms a ball.
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Roll the prepared dough out between two sheets of parchment paper (using parchment paper eliminates the need to flour the surface, thus preventing the cookies from absorbing too much flour) to ¼-inch to ½-inch thickness. Cut out shapes as desired (2 to 3-inches in diameter) and place 1-inch apart on prepared baking sheets. Refrigerate for at least 1 hour to prevent spreading.
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Bake until the edges of the cookies start to turn light golden, about 11 to 13 minutes. Cool on the baking pan for 5 minutes, then transfer to a wire rack to cool completely.
This looks so unique and delicious! It’ll be great for high tea. Definitely trying it.
I’ve made these cookies several times.. They are yummy!!!
I’m so happy to hear that! Thank you so much for your feedback!