After making some Rosemary Shortbread I was interested in trying another herb from my garden in a similar recipe and this Lavender Lemon Shortbread was the result. These are amazing; I’ve had to persuade some friends who think of lavender as a room freshener to try them but once they bite? They’re smitten. When used sparingly as I did in these Lavender Lemon Shortbread, the herb is sutble and herbaceous but not overpowering or sweet.
Lemon is the perfect complement and all rolled up with some rich butter in a crispy shortbread cookie seems to be the most popular method of preparation for this combination. I could have gobbled up the entire tray~
I just use my garden lavender; some say there are specific culinary varieties but for me…as long as it hasn’t been sprayed with a pesticide it works beautifully!
Now that I’ve done lavender and rosemary from the garden I can’t help but wonder about using thyme in cookies too; I do think that will have to be next. I left a good size above the ground garden when I moved a couple of years ago and so I don’t plan on ever having squash or cucumbers or pumpkins in my garden again. Tomatoes are relinquished to big pots and do OK but it’s the herbs I can’t do without. Try these cookies that include a favorite of mine; they make an extraordinary addition to the right sweet.
Lavender Lemon Shortbread
- ⅓ cup sugar
- 1 teaspoon dried lavender blossoms chopped
- 1 teaspoon finely grated lemon zest
- 1 stick 4 ounces unsalted butter, softened
- 1 cup all-purpose flour
- ½ teaspoon salt
- In a medium bowl, mix the sugar with the chopped lavender and grated lemon zest. Using a handheld 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 and chill for at least 45 minutes longer.
- Preheat the oven to 350°. Slice the shortbread dough into 1/4-inch-thick rounds and place the rounds on ungreased baking sheets. Freeze the rounds 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.
- 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.