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Lemon Lavender Shortbread Cookies

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Delightful cookies blending the zing of lemon with the soothing essence of lavender, perfect for afternoon tea.

Ingredients

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  • ½ cup (4 oz or 1 stick) unsalted butter
  • ¼ cup white granulated sugar
  • ¼ tsp pure vanilla extract
  • 1 tbsp lemon zest (zest of 1 lemon)
  • ¾ tsp culinary lavender
  • 1 cup all-purpose flour
  • ⅛ tsp Kosher or fine sea salt

Instructions

  1. Preheat the oven to 350°F.
  2. Line a baking sheet with parchment paper or a silicone mat.
  3. Cream the unsalted butter and white granulated sugar in an electric stand mixer on medium-low for about 1 minute.
  4. Add pure vanilla extract, lemon zest, and culinary lavender; mix until incorporated.
  5. Add all-purpose flour and Kosher salt; mix for about 1 minute until the dough is crumbly but holds together when pinched.
  6. Form the dough into a flat disk on a lightly floured surface and refrigerate if too soft.
  7. Roll the dough out to about 10 inches in diameter and ¼ inch thick.
  8. Cut out shapes with a 2.5-inch cookie cutter and place them on the prepared baking sheet.
  9. Freeze cut cookies for about 15 minutes.
  10. Bake in the preheated oven for 15-18 minutes until edges are slightly browned.
  11. Allow cooling on the baking sheet before serving.

Notes

These cookies can be stored in an airtight container for about a week at room temperature or frozen for up to 3 months.

Nutrition

Keywords: cookies, lemon, lavender, dessert, baking, tea time

Find it online: https://alexandrarecipes.com/lemon-lavender-shortbread-cookies/