Lemon Lavender Shortbread

$- 1 cup unsalted butter, softened - ½ cup powdered sugar - 2 cups all-purpose flour - 1 tablespoon culinary lavender buds - Zest of 1 large lemon - 2 tablespoons fresh lemon juice - ½ teaspoon salt To make Lemon Lavender Shortbread, you need simple yet rich ingredients. Start with unsalted butter. It gives the cookies a creamy taste. Use powdered sugar for sweetness. This sugar blends well, making the cookies tender. Next, grab all-purpose flour. This will give structure. Culinary lavender buds add a floral hint. They make these cookies special. Fresh lemon zest and juice bring brightness. The citrus taste lifts the flavors. Finally, add a pinch of salt. Salt balances sweetness and enhances taste. - Additional powdered sugar for dusting You can sprinkle more powdered sugar on top. This is optional, but it adds a nice touch. It makes the cookies look fancy and sweet! {{ingredient_image_1}} 1. First, preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper. This helps the cookies not stick. 2. In a large bowl, cream together 1 cup of softened unsalted butter and ½ cup of powdered sugar. Mix until the texture is light and fluffy. 3. Next, add the zest of one large lemon, 2 tablespoons of fresh lemon juice, and ½ teaspoon of salt to the butter mixture. Stir until everything is well mixed. 1. Now, gently fold in 2 cups of all-purpose flour and 1 tablespoon of culinary lavender buds. Use a spatula and mix until the dough forms. Don't overmix; it should be soft and crumbly. 2. Turn the dough out onto a lightly floured surface. Shape the dough into a disc that is about 1 inch thick. Wrap the disc in plastic wrap and chill it in the fridge for at least 30 minutes. 3. Once chilled, remove the dough from the fridge. Roll it out to about ¼ inch thick. Cut out shapes using cookie cutters or a sharp knife. 1. Place the cutouts on the prepared baking sheet. Leave some space between each cookie for even baking. 2. Bake the cookies in the preheated oven for 12-15 minutes. Look for lightly golden edges. Once done, take them out and let them cool on the baking sheet for a few minutes. 3. Transfer the cooled cookies to a wire rack. If you like, dust them with additional powdered sugar for a sweet finish. To make great shortbread, avoid overmixing the dough. When you mix too much, the cookies become tough. Mix just until the ingredients combine, and the dough feels soft. Chilling the dough is also important. It helps the butter firm up. This makes the cookies hold their shape while baking. Wrap the shaped dough in plastic wrap and chill for at least 30 minutes. This step is key to a perfect cookie. Using fresh lavender makes a big difference. Fresh lavender has a bright flavor. Dried lavender can work too but may taste more muted. If you use dried lavender, reduce the amount slightly. You can also try other citrus zests. Orange or lime zest adds a new twist. Each citrus brings its own flavor, making your cookies special. For a lovely presentation, arrange the cookies on a colorful platter. Add a sprinkle of lavender buds around them for a nice touch. Pair these cookies with a cup of tea or lemonade. The citrus flavors in the cookies match well with both drinks. Enjoying them together makes for a delightful snack. Pro Tips Chill the Dough: For the best texture, ensure the dough is chilled properly. This helps the butter firm up, resulting in a crispier cookie. Use Fresh Ingredients: Opt for fresh lemon juice and zest, as well as high-quality culinary lavender for the most vibrant flavor. Watch the Baking Time: Keep an eye on the cookies as they bake; they should be lightly golden at the edges but not overly brown. Experiment with Shapes: Get creative with your cookie cutters; different shapes can add a fun touch to your presentation! {{image_2}} You can change the taste of your lemon lavender shortbread with a few easy swaps. Adding herbs or spices can give your cookies a unique twist. Try mixing in some finely chopped rosemary or thyme for an earthy flavor. You can also infuse your cookies with vanilla or almond extract. Just add a teaspoon of either to the butter mixture. This adds warmth and depth to each bite. If you're looking to make this recipe gluten-free, swap all-purpose flour for a gluten-free flour blend. Many brands work well and keep the cookies tender. For those who prefer a vegan option, use coconut oil or vegan butter instead of unsalted butter. Both options provide a similar taste and texture, so your cookies stay delicious. The shape of your shortbread can change its look and feel. Use fun cookie cutters to make festive shapes for special occasions. You can even roll the dough into logs and slice them into rounds for a classic look. If you want to make shortbread bars, simply press the dough into a baking dish and cut it into squares after baking. This gives you a lovely presentation for gatherings. To keep your lemon lavender shortbread fresh, use an airtight container. It helps seal in moisture and flavor. Choose a container that is not too big; a snug fit works best. This way, your cookies stay crispy and tasty. Store the cookies at room temperature. They will stay fresh for about one week. If you want to enjoy them longer, consider freezing. You can freeze either the dough or baked cookies. For dough, shape it into a disc. Wrap it in plastic wrap and place it in a freezer bag. Label the bag with the date. It will last up to three months. To freeze baked cookies, let them cool completely first. Then, layer them between parchment paper in a freezer-safe container. This keeps them from sticking together. They can also last for three months in the freezer. When you are ready to enjoy them, thaw the dough overnight in the fridge. For baked cookies, just take them out and let them sit at room temperature for about 30 minutes. You can also warm them in the oven for a few minutes. This restores their delightful texture and flavor. To measure flour well, use a spoon to fill your measuring cup. Avoid scooping directly from the bag. This helps keep the flour light and prevents packing. Level it off with a knife for accuracy. Measuring flour this way gives your cookies the best texture. Yes, you can use dried lavender. It has a more intense flavor than fresh lavender. Use about half the amount of dried lavender compared to fresh. This helps keep the taste balanced. Both types bring a lovely aroma to your cookies. These cookies can last up to a week. Store them in an airtight container to keep them fresh. They taste best within the first few days. If you want to keep them longer, you can freeze them for up to three months. Absolutely! You can try adding different citrus zests, like orange or lime. You can also experiment with herbs like rosemary or mint. Just remember to balance the flavors to keep the cookies tasty. This recipe is flexible and fun to customize! You now have a clear guide to making delicious lemon lavender shortbread. We covered key ingredients, step-by-step instructions, and helpful tips. You can also explore variations or storage methods to keep your cookies fresh. Don’t hesitate to get creative with flavors and shapes. Baking is fun and offers endless possibilities. Enjoy every bite of your homemade cookies, and share them with friends. They will love them just as much as you do!$

Lemon Lavender Shortbread

Delicate shortbread cookies infused with lemon zest and culinary lavender, perfect for tea time.

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Prep Time 20

Cook Time 15

Total Time 1

Course Dessert

Cuisine American

Servings 24

Calories 100 kcal

Ingredients

1 cup unsalted butter, softened
½ cup powdered sugar
2 cups all-purpose flour
1 tablespoon culinary lavender buds
Zest of 1 large lemon
2 tablespoons fresh lemon juice
½ teaspoon salt
Additional powdered sugar for dusting (optional)

Instructions

Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a large mixing bowl, cream together the softened butter and powdered sugar until light and fluffy.
Add the lemon zest, lemon juice, and salt to the butter mixture and mix until well combined.
Gently fold in the flour and lavender buds using a spatula until the dough forms. Make sure not to overmix; it should be soft and slightly crumbly.
Turn the dough out onto a lightly floured surface and shape it into a disc about 1 inch thick. Wrap it in plastic wrap and refrigerate for at least 30 minutes.
Once chilled, remove the dough from the refrigerator and roll it out to about ¼ inch thickness. Cut the dough into your desired shapes using cookie cutters or a sharp knife.
Place the cutouts onto the prepared baking sheet, leaving some space between each.
Bake in the preheated oven for 12-15 minutes, or until the edges are lightly golden. Remove from the oven and allow them to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
If desired, dust cooled shortbread with powdered sugar for an extra touch of sweetness.

Notes

Arrange the shortbread on a colorful platter and sprinkle a few lavender buds around for decoration. Serve with a cup of tea or lemonade for a delightful afternoon treat!

Keyword cookies, dessert, lavender, lemon, shortbread