Lemon Lavender Shortbread Cookies
These lemon lavender shortbread cookies are rich, buttery, and have a delicate floral note from culinary lavender and a bright, tangy lemon glaze drizzled on top. The lavender gets lightly crushed with sugar to release its fragrance into the dough for a wonderfully aromatic result. Simple to make and gorgeous on a plate, they are perfect for afternoon tea or gifting. Also try my Earl Grey Butter Cookies, Lemon Lavender Cupcakes, or Gingerbread Cookies.
Lemon Lavender Shortbread Cookies
These rich and buttery shortbread cookies are perfect for afternoon tea.The Simple Lemon Glaze pairs really well with the Lavender Flavor.
Ingredients
- 1 tbsp (12 g) Granulated sugar
- 1 tbsp (2 g) Culinary Lavender
- 1 cup (227 g) Unsalted butter, room temperature
- 1/2 cup (60 g) Powdered sugar / Icing sugar
- 2 cups (280 g) All-Purpose Flour
Lemon Glaze
- 1 cup (125 g) Powdered sugar / Icing
- 2 tbsp (30 ml) lemon juice
Instructions
- Preheat oven to 350oF (180oC).
- Place lavender and sugar in bowl or mortar, and crush lightly. Set aside.
- In another bowl, cream butter and sugar, with spatula, until mixture is pale yellow.
- Add, flour and lavender sugar mix.Mix until just combined.
- Place dough on a sheet of parchment paper.Cover with a second sheet of parchment paper. Roll out dough till it is 1/4 inch (6 cm) thick.
- Place dough on a baking tray and chill for 30 minutes.
- In the meantime, make the lemon glaze.To a bowl, sift in sugar and then add lemon juice. Mix until combined. Set aside.
- After 30 minutes, dip a cookie cutter 3 inch (7.5 cm) diameter into flour and cut out circles from the chilled dough. Place circles on baking tray lined with parchment paper.
- Bake in PREHEATED oven, rack middle position, at 350oF (180oC) for 15 minutes.
- Transfer to cooling rack and let cookies cool down completely.
- Coat cookies with lemon glaze and sprinkle with some lavender.
