Lavender Lemon 🍋 Shortbread Cookies

Step 1/ 5

• ⅛ tsp culinary grade lavender
• ⅛ tsp finely grated, lemon zest

• bowl
• mortar and pestle

In a small bowl, sift together flour and salt. Set aside. Place 1 Tbsp. of the granulated sugar, lavender, and lemon zest in a mortar and grind lightly with the pestle.

Step 2/ 5

• ⅛ cup all purpose flour
• ⅛ tsp sea salt
• ⅛ cup unsalted butter, softened (stick)
• ⅛ tsp vanilla extract

Place lavender mixture in large bowl with remaining sugar and butter. Cream together until smooth. Add vanilla. Add dry ingredients to butter mixture until it forms a dough. Shape into a disk and wrap tightly in plastic wrap. Refrigerate for 30 minutes.

Step 3/ 5

• pure cane sugar for sprinkling

• baking sheet
• parchment paper
• cookie cutter
• oven

Line a large baking sheet with parchment paper. Set aside. Roll the dough out to 1/4 inch thickness. Cut into shapes (I used a 1 3/4 inch cutter) and place on prepared sheet. Sprinkle with some pure cane sugar, then place in the freezer for 15 minutes. Preheat oven to 325 degrees.

Step 4/ 5

Bake cookies for 12-14 minutes until lightly browned around the edges. Cool on sheet for 5 minutes, then transfer to wire rack. Can be store in an airtight container for 5 days.

Step 5/ 5

PACKAGING or DISPLAY: You can stack 5-6 cookies and wrap in twine then wrap in a clear bag or cheesecloth bag. Another option is laying them in a long box with parchment paper underneath. Last option is placing them on a wooden board with lavender springs and sprinkling sugar.