Lemon Lavender Shortbread Cookies
Lemony buttery cookies with just the right crumble and hint of "something else"
Prep Time
1.5 hours
Cook Time Passive Time
15minutes 1hour
Prep Time
1.5 hours
Cook Time Passive Time
15minutes 1hour
Ingredients
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.