Lemon Lavender Shortbread Cookies
How to make Lemon Lavender Cookies. Our easy shortbread cookies feature lemon zest and culinary lavender. A perfect Mother's Day dessert!
Servings: 20
Calories: 153kcal
Equipment
- measuring cups
- measuring spoons
- Food processor
- oven
- Rolling pin
- Cookie Cutters
- Cooling Rack
Ingredients
- 1 tbsp Dried Lavender
- 1/4 cup White Sugar
- 1/4 cup Brown Sugar
- 1 cup Unsalted Butter room temperature
- 2 tsp Lemon Zest
- 1/2 tsp Kosher Salt
- 2 1/3 cups All Purpose Flour
Instructions
- Preheat the oven to 325 F. Line a 10 x 15 inch baking sheet with parchment paper or silicone baking mat like silpat.
- Using a mortar and pestle or food processor, grind the dried lavender with the white sugar until finely textured.
- In the bowl of a stand mixer fitted with a paddle attachement, mix the lavender sugar with the brown sugar, butter and lemon zest. Mix on medium until light and fluffy, about 2 to 3 minutes. Add the flour and mix on medium until completely incorporated and the dough begins forming a ball.
- Remove from the bowl and form into a disk with your hands. Roll out on a lightly floured surface until it is 1/4 inch thick. Use a round 2 1/2 inch cookie cutter to cut out cookies. If the dough is too sticky to roll out, the butter may have gotten too warm. Simply chill in the fridge for 15 minutes and try again. Transfer the cookies to the lined baking sheet, gather the scarps and re-roll to cut out more cookies.
- Bake for 15-17 minutes, or until the edges are lightly browned. All to cool for 5 minutes before transferring to a cooling rack. Serve immediately or store in an airtight container.
Nutrition
Calories: 153kcal | Carbohydrates: 16g | Protein: 1.7g | Fat: 9.4g | Saturated Fat: 5.9g | Cholesterol: 24mg | Sodium: 124mg | Potassium: 21mg | Fiber: 0.4g | Sugar: 4.3g | Calcium: 17mg | Iron: 1mg
