Lavender Lemon Shortbread

A rich shortbread cookie with the sublime scent of lavender and lemon.

Course Cookies, Brownies and Bars

Cuisine American

Keyword cookies, lavender, lemon, shortbread

Prep Time 20

Cook Time 25

Time in refrigerator and freezer 1

Total Time 1 45

Servings Servings

Calories 191kcal

Author Barb

Ingredients

⅓ cup sugar
1 teaspoon dried lavender blossoms chopped
1 teaspoon finely grated lemon zest
4 ounces unsalted butter softened
1 cup all-purpose flour
½ teaspoon salt

Instructions

In a medium bowl, mix the sugar with the chopped lavender and grated lemon zest.
Using an electric mixer, beat in the butter at moderate speed. At low speed, beat in the flour and salt until a soft dough forms.
Transfer the dough to a sheet of wax paper and refrigerate for 20 minutes. Form the dough into a 4-inch log with straight sides to create a square, and chill for at least 45 minutes longer.
Preheat the oven to 350°. Slice the shortbread dough into 1/4-inch- slices and place them on ungreased baking sheets. Freeze the squares for 10 minutes.
Bake the shortbread for 20 to 25 minutes, or until the edges are lightly browned. Transfer the baked shortbread to a wire rack to cool completely.

Notes

Make Ahead...

The cookie-dough log can be frozen for up to 1 month. Thaw slightly before slicing. The baked shortbread can be stored in an airtight container for up to 5 days.

Nutrition