Lavender And Lemon Shortbread
These delicate lavender and lemon shortbread cookies are an elegant treat, perfect for afternoon tea or special occasions. The floral lavender aroma pairs beautifully with the bright zest of lemon for a sophisticated, melt-in-your-mouth experience.
Ingredients
Ingredients
- 1 cup unsalted butter softened at room temperature
- 0.67 cup powdered sugar also called confectioners' sugar
- 2 tsp culinary lavender buds finely chopped or ground
- 1 tbsp lemon zest from about 2 medium lemons
- 2 tsp pure vanilla extract
- 0.25 tsp fine sea salt
- 2.25 cup all-purpose flour spooned and leveled
Notes
Storage: Store cooled cookies in an airtight container at room temperature for up to 1 week. Make-Ahead: The dough log can be wrapped tightly and refrigerated for up to 3 days or frozen for up to 3 months; thaw in the refrigerator before slicing and baking. Substitutions: If you don't have culinary lavender, increase the lemon zest to 1.5 tbsp for a lemon shortbread variation. Serving Suggestion: Dust with extra powdered sugar or drizzle with a simple lemon glaze for extra elegance.