Description
Delight in these delicate Lavender Lemon Shortbread Cookies, featuring a fragrant blend of dried lavender buds, fresh lemon zest and juice, and a buttery, crumbly texture. Finished with an optional tangy lemon icing, these cookies are perfect for an elegant tea time or a light, aromatic treat.
Ingredients
Cookies:
- 1 cup (225 grams) salted butter, softened
- ½ cup (60 grams) icing / powdered sugar
- 2 tablespoons granulated sugar
- ½ cup (68 grams) corn starch
- 2 cups (260 grams) all purpose flour
- 1 tablespoon dried organic lavender buds
- Zest and juice of 1 large lemon
- 1 tablespoon vanilla extract
Optional Lemon Icing:
- 1 cup (125 grams) icing sugar
- Zest and juice of 1 large lemon
- 1 tablespoon vanilla extract
Instructions
- Preheat Oven: Set your oven to 350°F (176°C) to prepare for baking the cookies.
- Prepare Lavender Lemon Sugar: Grind granulated sugar, lemon zest and juice, and dried lavender buds together using a mortar and pestle, food processor, or blender until well combined. Then add in the powdered sugar and mix thoroughly.
- Cream Butter and Sugar: Beat the softened butter with the lavender lemon sugar mixture until fluffy and fully incorporated, creating the flavorful base for your dough.
- Sift and Add Dry Ingredients: Sift together the all-purpose flour and corn starch, then gradually mix them into the creamed butter and sugar blend.
- Form Dough: Use your hands to thoroughly combine the mixture and work the dough into a ball. You may chill the dough if desired, though it is not necessary.
- Roll and Cut Dough: On a lightly floured surface, roll the dough to about 1/3 inch thickness. Use cookie cutters or an embossed rolling pin to shape and texture the cookies as desired.
- Bake the Cookies: Bake cookies for 12 minutes at 350°F (176°C). For a crisper, golden-brown edge, extend baking time slightly. Allow cookies to cool on sheets for 5 minutes, then transfer to a wire rack to cool completely.
- Make the Icing: Combine icing sugar, lemon zest and juice, and vanilla extract in a bowl. Mix until smooth and runny, adding small amounts of water or lemon juice if needed to thin the icing.
- Ice the Cookies: Once cookies are fully cooled and firm, dip them into the lemon icing to coat.
- Allow to Dry: Let the iced cookies dry for up to one hour until the icing has set and hardened before serving.
Notes
- You can chill the dough before baking for easier handling, but it is optional.
- For more aromatic flavor, use organic dried lavender buds if possible.
- Baking time can be adjusted if you prefer a crispier, golden finish.
- The lemon icing adds a tangy sweetness but can be omitted for a more buttery cookie.
- Store cookies in an airtight container to maintain freshness for up to one week.
- Prep Time: 25 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
