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Lemon Lavender Shortbread Cookies

5.00 Mitt(s) 1 Rating(s)1 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 5

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Level: Easy

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Description

These lemon lavender shortbread cookies are buttery, rich and so flavorful. They are just perfect with a hot cup of tea!

Ingredients

  • 2 sticks Unsalted Butter, Softened To Room Temperature
  • ⅔ cups Powdered Sugar, Plus Additional For Sprinkling On Top
  • ½ whole Lemon, Zest And Juice
  • ½ teaspoons Ground Culinary Lavender
  • ½ teaspoons Vanilla Extract
  • 2 cups Flour
  • Powdered Sugar, As Desired For Dusting

Preparation

Please note this dough needs to be refrigerated overnight

1. In the bowl of a stand mixer fitted with the paddle attachment, combine the butter and powdered sugar. Cream them together thoroughly until fluffy. Add the lemon zest, lemon juice, ground lavender and vanilla and let them get completely incorporated. Turn the speed to low and slowly add the flour just until it disappears. It’s important not to overwork the dough at this point.
2. Turn the shortbread dough out onto a sheet of plastic wrap. Gently work it together to smooth it out and form it into a thin, long rectangle by gently pressing it together with clean hands. Wrap the dough in plastic and allow it to sit in the refrigerator to chill overnight. This is also going to allow the flavor to really develop.
3. The next day, preheat the oven to 325 F and line a baking sheet with a silicone mat or parchment paper. Take the dough out of the plastic wrap and slice it with a sharp knife into roughly 1 1/2 inch slices to make them pretty little squares. The dough rectangle should be long enough to yield about a dozen shortbread cookies.
4. Transfer the cookies to the prepared baking sheet and pierce each one twice with a fork for the traditional decoration. Then let them bake for about 18-20 minutes. The cookies should be fully baked but still pale. Take them out of the oven and allow them to cool for a couple of minutes on the sheet, then transfer them to a rack to finish cooling.
5. While the cookies are still warm, dust them with powdered sugar. Then serve immediately! These are so amazing with a great cup of tea.

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Profile photo of Beignets&Lattes

Beignets&Lattes on 10.14.2016

Delicious. I would cut in smaller pieces.

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