Lavender Lemon 🍋 Shortbread Cookies
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
- 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
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.