Light, buttery lavender lemon shortbread cookies bursting with the flavors of summer.
Good morning friends! A few weeks ago I was on a lavender kick, I made lemon blueberry lavender bread, the most delicious lavender cupcakes with marshmallow buttercream frosting and a batch of lemon lavender shortbread cookies.
I wasn’t going to share the cookie recipe because I forgot to take photos, what is a recipe without photos? But while perusing my camera I found one lone photo so there we are, you can at least see the cookies in situ.
Lavender Lemon Cookies
These light, crisp, lemon lavender cookies are perfect with a cup of tea or to serve with vanilla bean ice cream for dessert. The recipe is easy and you can customize the flavors, if you want more lemon add it, don’t have lavender, leave it out. Make sure to use food grade lavender, do not use the lavender that you use in crafts and salts.
Lemon Lavender Shortbread Cookies
1 cup all-purpose flour
1/4 tsp. salt
1/3 cup granulated sugar
1 1/2 tsp. culinary lavender
1 tsp. finely grated lemon zest
1/2 cup unsalted butter softened
1/2 tsp. vanilla extract
granulated sugar to sprinkle on top
Preheat the oven to 325 degrees.
In a small bowl, sift together the flour and the salt, set aside.
In a mortar, add 1 Tablespoon of granulated sugar, the lavender, and the lemon zest. Using the petal grind the mixture together lightly.
In a stand mixer fitted with a paddle attachment add the butter and beat at medium speed for 1-2 minutes. Then add the sugar mixture from the mortar, the remaining sugar and the vanilla extract. Beat the mixture for 2 minutes until it is light and fluffy.
Add the dry ingredients to the butter mixture and mix until a dough forms.
Scrape the dough from the mixing bowl, shape into a disc, wrap in plastic wrap and refrigerate for 30 minutes.
Line a baking sheet with parchment paper and set aside. Roll the dough out to 1/4″ thickness and cut into shapes(I uses a scalloped edge round cutter). Place the cookies onto the parchment lined baking sheet, sprinkle with the sugar, then and place into the freezer for 15 minutes.
Bake the cookies for 12-14 minutes or until slightly browned around the edges.
Cool the cookies on the baking sheet for 5 minutes then transfer to a wire rack.
A few Finds
My friend Patricia is an amazing artist and pilates instructor. If you like beautiful notecards, art and notebooks you can find them all in her Etsy shop.
I wore this dress on the 4th of July and received so many compliments. It is so beautiful and reminds me of a Farm Rio dress without the price tag, it is $20.00! If you do not like strapless dresses, it comes with spaghetti straps but you could easily have your seamstress or local tailor add white cotton straps.
Are you looking for a book to read this summer? Add this one to your stack!
Have a wonderful day friends, I hope that you enjoyed the lemon lavender cookies. Before you go, please share your favorite cookie recipe!
Donna Allen says
The cookies sound amazing, so light and crisp for summer! I can see why you got so many compliments on your sundress, it is so pretty! Here’s to a wonderful week! Donna
Donna, they are scrumptiousQ
Rachel - Tea and Forget-me-nots says
Haha, if the photos don’t exist, was it ever real? Thanks for sharing!
Rachel, you are so right!
William Kendall says
That sounds good.
These lemon and Lavender cookies sound AMAZING!! SO GLAD YOU SHARED THIS!!!