Lemon Lavender Shortbread Cookies Recipe - Easy and Delicious
Ingredients:
- 4 lemons
- Edible dried lavender flowers
- Salted butter
- Flour
- Granulated sugar
- Milk
Preparation Steps:
-
Prepare Lemon and Lavender:
- Zest the lemons to get 1 tablespoon of lemon zest for the cookies.
- Juice the lemons to obtain 2 tablespoons of lemon juice for the glaze.
- Combine 1 tablespoon of lemon zest and 1 teaspoon of dried lavender.
-
Make the Cookie Dough:
- Cream together half a cup (1 stick) of unsalted butter and 1/4 cup of granulated sugar until light and creamy.
- Mix in the lemon zest and lavender mixture on low speed.
- Gradually add 1 cup of flour (in two halves) and mix on low speed until incorporated.
- Add 1 tablespoon of milk to help the dough come together.
-
Shape and Chill:
- Transfer the dough onto plastic wrap, shape it into a rectangle, and chill in the refrigerator for at least 30 minutes.
-
Roll Out and Cut:
- Dust parchment paper with flour, roll out the dough to about 1/4 inch thickness, and use a round metal cookie cutter (2 inches in diameter) to cut out the cookies.
- Place the cut cookies on a silicone baking mat or parchment-lined cookie sheet, spaced about two inches apart.
-
Bake:
- Bake the cookies at 350°F (177°C) for 10 to 12 minutes or until the bottoms are slightly browned. Allow them to cool on the pan for 5 minutes before transferring to a cooling rack.
-
Prepare the Glaze:
- Mix 1 cup of powdered sugar, 1/2 teaspoon of vanilla extract, and 2 tablespoons of lemon juice until smooth.
- Fill a piping bag with the glaze and drizzle over the cooled cookies.
-
Serving:
- Allow the glaze to set for about an hour. The cookies can be stored at room temperature in an airtight container for up to two weeks.
This recipe for lemon lavender shortbread cookies combines the citrusy zest of lemons with the floral notes of lavender for a delightful treat. The cookies are complemented by a simple lemon glaze, adding an extra layer of flavor.
