Lemon Lavender Shortbread Cookies

Lemon Lavender Shortbread Cookies are quite unique. The fusion of the lemon with the lavender is quite divine on the palate. I developed this recipe from Lemon-Basil Shortbread Cookies by Bon Appetit. I used their recipe as my base to then I tweaked it for the lemon and lavender which worked out quite yummily! I got this idea from the Lemon & Lavender Pound Cake I posted last June which is quite heavenly.
These cookies are quite the treat and I truly enjoyed sharing these with some of my co-workers.
With a cup of tea, these are the perfect break on any afternoon.

  • 1/2 cup (1 stick) unsalted butter
  • 1 cup all-purpose flour
  • 1/4 cup powdered sugar
  • 1/4 cup granulated sugar *to be used to grind with lavender
  • 1 teaspoon dried lavender
  • 1 teaspoon finely grated lemon zest
  • 1 tablespoon fresh lemon juice
  • 1/4 teaspoon kosher salt
  1. Preheat oven to 325°.
  2. Grind granulated sugar with lavender. Set aside.
  3. In the bowl of an electric mixer, beat the butter and sugars together on medium speed just until creamy and blended, about 1 minute.
  4. Add the lemon juice and zest until well combined. 
  5. Reduce the speed to low, and stir in the salt and flour until well-blended. Measure level tablespoonfuls of dough; roll between your palms to form balls. Place on a large baking sheet, spacing 2” apart. Lightly dust the bottom of a flat measuring cup with powdered sugar and press cookies into 2” rounds, dusting cup bottom with powdered sugar as needed to prevent sticking. OR roll out the dough, chill it and cut with a cookie cutter.
  6. Bake until edges are brown, about 14-15 minutes. Transfer to a wire rack; let cool.

“There are some things, after all, that Sally Owens knows for certain: Always throw spilled salt over your left shoulder. Keep rosemary by your garden gate. Add pepper to your mashed potatoes. Plant roses and lavender, for luck. Fall in love whenever you can.” ― Alice Hoffman, Practical Magic

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