Lemon Lavender Shortbread Cookies
The delicious flavors of bright lemon and floral lavender pair so well in this shortbread cookie recipe. Lavender Shortbread Cookies evoke the flavors of Spring and give a surprisingly delightful flavor to a classic buttery shortbread.
Servings: 24
Calories: 166kcal
Ingredients
Lemon Sugar
- ½ cup granulated sugar
- 1 teaspoon lemon zest from 1 large lemon
Shortbread Cookies
- 1 cup unsalted butter room temperature
- ¼ cup granulated sugar
- ¼ cup powdered sugar
- ¼ teaspoon kosher salt
- 1 cup all-purpose flour
- 1 cup cake flour
- 1 tablespoon fresh lavender chopped or 1 teaspoon dried lavender
- 1 teaspoon lemon zest from 1 large lemon
Instructions
- In a mason jar or bowl with a tight fitting lid, mix together the granulated sugar and lemon zest. Cover tightly and set aside.½ cup granulated sugar, 1 teaspoon lemon zest
- In a stand mixer fitted with a paddle attachment, cream the butter, granulated sugar, powdered sugar, and salt until thoroughly combined, about 3 minutes.1 cup unsalted butter, ¼ cup granulated sugar, ¼ cup powdered sugar, ¼ teaspoon kosher salt
- In a separate bowl, sift together the all-purpose and cake flours.1 cup all-purpose flour, 1 cup cake flour
- With the mixer on low, mix the flour mixture into the butter mixture in 3 additions, scraping down the sides of the bowl in between each addition.
- Add the lavender and lemon zest and stir just until combined.1 tablespoon fresh lavender , 1 teaspoon lemon zest
- Roll out the dough to a ½-inch-thick rectangle. Wrap tightly in plastic wrap and refrigerate for at least 4 hours or overnight.
- Preheat the oven to 350ºF. Cut the refrigerated dough into 2 x 1-inch rectangular bars and place on a parchment-lined baking sheet. Bake the cookies until just golden at the edges, about 20 minutes. Remove from the oven and immediately sprinkle with lemon sugar. Let cool completely before serving.
Notes
- Store cooled cookies in air-tight container for up to one week; Baked cookies may be frozen for up to 3 months.
- Dough may be frozen for up to 3 months. Allow to thaw on counter for 30 minutes before slicing and baking.
- Recipe inspired by and adapted from JamesBeard.org.
Nutrition
Serving: 1 cookie | Calories: 166kcal | Carbohydrates: 15.7g | Protein: 1.1g | Fat: 7.8g | Saturated Fat: 4.8g | Cholesterol: 20.3mg | Sodium: 25.6mg | Fiber: 0.2g | Sugar: 7.3g
