Lavender Lemon 🍋 Shortbread Cookies

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Lorrie May

Lorrie May

Community member

"Adapted from “The Beach House Kitchen” thebeachhousekitchen.com"

Difficulty

Easy 👌
60
min.
Preparation
14
min.
Baking
30
min.
Resting

Ingredients

Servings2
cup
all purpose flour
tsp
sea salt
cup
granulated sugar
tsp
culinary grade lavender
tsp
finely grated, lemon zest
cup
unsalted butter, softened (stick)
tsp
vanilla extract
pure cane sugar for sprinkling

Utensils

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

  • Step 1/5

    • tsp culinary grade lavender
    • 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

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