Description
Lemon & Lavender Shortbread cookies combine buttery richness with bright lemon zest and delicate floral lavender for a tender spring dessert.
Ingredients
Scale
- 14 tablespoons unsalted butter softened
- 3/4 cup granulated sugar
- 1 egg yolk
- 2 tablespoons fresh lemon juice
- 1 tablespoon lemon zest
- 1 1/2 cups plus 2 tablespoons all purpose flour
- 1/2 cup arrowroot powder or cornstarch
- 1/4 cup dried culinary lavender flowers
- Pinch of salt
Instructions
- Cream together the butter and sugar until smooth and fluffy.
- Add the egg yolk lemon juice and lemon zest and mix well.
- Stir in the flour arrowroot powder lavender and salt until the dough holds together.
- Shape the dough into a log and wrap tightly in parchment paper.
- Chill for 30 minutes until firm and preheat oven to 300°F.
- Slice into 1/4 inch rounds and place on a parchment lined baking sheet.
- Bake for 25 to 30 minutes until edges turn lightly golden.
- Cool on the baking sheet before transferring to a rack.
Notes
- Dough can be stored in the refrigerator for several days.
- Freeze the dough for several weeks and slice before baking.
- Roll individual slices with a patterned rolling pin for decoration.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 171
- Sugar: 8g
- Sodium: 35mg
- Fat: 11g
- Saturated Fat: 7g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 35mg