Description
Delicate and melt-in-your-mouth, these Lavender and Lemon Shortbreads are perfectly balanced with a hint of floral lavender and a refreshing lemon glaze.
Ingredients
Units
Scale
- 1 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 2 cups all-purpose flour
- 1 tablespoon culinary lavender, finely chopped
- 1 teaspoon lemon zest
- 1/4 teaspoon salt
- 1 cup icing sugar (confectioner's sugar)
- 2-3 teaspoons lemon juice
Instructions
- Preheat the oven to 325°F (160°C). Line a baking sheet with parchment paper.
- In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
- In a separate bowl, whisk together the all-purpose flour, finely chopped lavender, lemon zest, and salt.
- Gradually add the dry ingredients to the butter mixture, mixing until a dough forms.
- Roll the dough out on a lightly floured surface to about 1/4-inch thickness. Cut into desired shapes using cookie cutters.
- Place the cookies on the prepared baking sheet and bake for 12-15 minutes, or until the edges are lightly golden.
- Remove from the oven and allow to cool completely on a wire rack.
- For the lemon icing, add the icing sugar to a small bowl and gradually add lemon juice, stirring until the mixture is thick but pourable.
- Drizzle the lemon icing over the cooled shortbread cookies and sprinkle lightly with additional lavender if desired.
Notes
Use organically grown culinary lavender for the best flavor. These cookies pair wonderfully with a cup of Earl Grey tea. Store in an airtight container at room temperature for up to a week. If you prefer a more intense lavender flavor, you can increase the amount slightly, but be cautious as it can easily overpower.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 8
- Sodium: 50
- Fat: 8
- Carbohydrates: 18
- Fiber: 0
- Protein: 2
- Cholesterol: 20