Lavender Lemon 🍋 Shortbread Cookies

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Lorrie May

Lorrie May

Community member

"Adapted from “The Beach House Kitchen” thebeachhousekitchen.com"
Difficulty
Easy 👌
Preparation
60 min
Baking
14 min
Resting
30 min

Ingredients

2Pieces
⅛ cup
all purpose flour
⅛ tsp
sea salt
⅛ cup
granulated sugar
⅛ tsp
culinary grade lavender
⅛ tsp
finely grated, lemon zest
⅛ cup
unsalted butter, softened (stick)
⅛ tsp
vanilla extract
pure cane sugar for sprinkling

Utensils

bowl, mortar and pestle, baking sheet, parchment paper, cookie cutter, oven

  • 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.

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