Ultimate Lavender Lemon Shortbread
Delicate shortbread cookies infused with aromatic lavender and zesty lemon, offering a sophisticated and refreshing flavor in every bite.
Equipment
- 1 Mixing Bowls:
- 2 Electric mixer or whisk
- 3 Measuring cups and spoon
- 4 sRubber spatula
Ingredients
- - 1 cup 2 sticks unsalted butter, softened
- - 1/2 cup powdered sugar
- - 1 tablespoon lemon zest about 1 lemon
- - 1 teaspoon vanilla extract
- - 2 cups all-purpose flour
- - 1 tablespoon dried culinary lavender finely chopped
- - 1/4 teaspoon salt
Instructions
- Prepare the Dough:
- - Cream the softened butter and powdered sugar in a large bowl until pale and fluffy.
- - Mix in the lemon zest and vanilla extract.
- - In a separate bowl, whisk together flour, chopped lavender, and salt.
- - Gradually add the dry ingredients to the butter mixture until a soft dough forms.
- Chill the Dough:
- - Divide the dough into two logs about 1.5 inches in diameter.
- - Wrap each log in plastic wrap and refrigerate for at least 2 hours.
- Preheat the Oven:
- - Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Slice and Bake:
- - Slice the chilled dough into 1/4-inch rounds.
- - Place slices on the baking sheet, spacing them 1 inch apart.
- - Bake for 10-12 minutes, or until edges are golden.
- Cool and Serve:
- - Cool on the baking sheet for a few minutes, then transfer to a wire rack to cool completely. Optionally, dust with powdered sugar or drizzle with lemon glaze.