lemon lavender shortbread cookies

The Phan House Lemon Lavender Shortbread Cookies

…aka the cookies of the gods.  Seriously.  If you like butter you’ll love these cookies.  The ratio of butter to flour is almost 1 stick of butter to every 1 cup of flour.  The aren’t exactly a dieters dream, but hey, a girls gotta indulge once in a while.

The beauty of these cookies is how versatile they are.  I typically make the dough ahead of time (even if it’s a few days before I bake them), but as long as they are chilled all the way through, they will bake up just fine.  Also I usually don’t measure the amount of lavender or lemon zest that I put in the recipe.  Or the salt.  If you are particular about your cookies tasting exactly the same every single time, maybe you should follow the directions.  But if you like to live on the edge, estimate the parts of the recipe that don’t really change the cookie base.  Or switch it up all together.  Double the salt and swap the lavender and lemon zest for toffee bits or chopped caramels.  Half the salt and swap lavender and zest for chopped dried cranberries or pecans.

You’ll thank me later when your friends are eating these 3-biters as 1-biters and begging to know “what is IN these delicious things??”

Your answer will simply be “butter.”

Just leave it at that.

Cheers.
Jenn

Lemon Lavender Shortbread Cookies
Print Recipe
Lemony buttery cookies with just the right crumble and hint of "something else"
Prep Time
1.5 hours
Cook Time Passive Time
15 minutes 1 hour
Prep Time
1.5 hours
Cook Time Passive Time
15 minutes 1 hour
Lemon Lavender Shortbread Cookies
Print Recipe
Lemony buttery cookies with just the right crumble and hint of "something else"
Prep Time
1.5 hours
Cook Time Passive Time
15 minutes 1 hour
Prep Time
1.5 hours
Cook Time Passive Time
15 minutes 1 hour
Ingredients
Servings:
Instructions
  1. Grind lavender in spice grinder (preferably not your coffee grinder).
  2. With a mixer, mix together butter and sugar until they are just combined.
  3. Add the vanilla and almond extracts, and mix until combined.
  4. Add lemon zest and lavender, and mix until combined.
  5. In a separate bowl, sift together the flour and salt.
  6. Add 1/3 of the flour mixture to the butter/sugar mixture, and mix until combined. Repeat, adding 1/3 of the flour mixture at a time.
  7. Dump the mixture onto a surface dusted with flour, separate the dough into 2 halves, and roll the dough into a log roughly 1 inch in diameter (can be several logs if it gets very long).
  8. Wrap in plastic and chill for at least 1 hour (I almost always make the dough the night before I bake them).
  9. Preheat the oven to 350 degrees F.
  10. Take rolls out of the refrigerator, slice rolls into roughly 1/4" slices, and place onto a cookie sheet lined with parchment paper or a silicone mat.
  11. Place the cookie sheet into the oven for 8-10 minutes. Rotate the cookie sheet, and bake for another 5-10 minutes, or until the bottom of the cookies just begin to golden.
  12. Remove them from the oven and allow them to cool to room temperature before serving.
Recipe Notes

Cookies can be made with a variety of flavors instead of lemon and lavender.  Good options are chopped pecans, chopped dried cranberries, and more.

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1 Comment

  1. Oh my these sound divine, as I LOVE butter!!! They would be perfect to nibble on with some afternoon tea!

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