Lemon Lavender Shortbread Cookies
Shortbread cookies are a classic treat that everyone loves. These Lemon Lavender Shortbread Cookies are a perfect balance of sweet and floral flavors. They are the perfect addition to any tea party or afternoon snack!
Ingredients
- 2 cups all-purpose flour
- 1/2 cup powdered sugar
- 1 tbsp culinary lavender
- 1 tbsp lemon zest
- 1 tsp salt
- 1 cup unsalted butter, softened
Instructions
- Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.
- In a medium bowl, whisk together flour, powdered sugar, culinary lavender, lemon zest, and salt.
- Add the butter and mix with a fork or pastry cutter until the dough comes together.
- Place the dough on a lightly floured surface and shape it into a log.
- Wrap the log in plastic wrap and chill for at least 30 minutes or up to 2 days.
- Slice the dough into 1/4-inch rounds and place them on the prepared baking sheet.
- Bake for 12-15 minutes, or until the edges are lightly golden.
- Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Variations
Vegan Version
To make these cookies vegan, substitute the butter with vegan butter or coconut oil. The texture may be slightly different, but the flavor will still be delicious.
Gluten-Free Version
To make these cookies gluten-free, use a gluten-free all-purpose flour blend instead of regular flour. You can also add 1/2 tsp xanthan gum to help the dough hold together.
Orange Rosemary Shortbread Cookies
Substitute the lemon zest and lavender with orange zest and fresh rosemary for a different flavor combination.
Conclusion
These Lemon Lavender Shortbread Cookies are a delicious treat that everyone will love. They are easy to make and the perfect addition to any tea party or afternoon snack. Try making them today and enjoy the sweet and floral flavors!
FAQ
Can I substitute dried lavender for fresh lavender in this recipe?
Yes, you can substitute dried lavender for fresh lavender. However, be sure to use culinary-grade dried lavender and use half the amount called for in the recipe.
Can I use salted butter instead of unsalted butter?
You can use salted butter in this recipe, but it may affect the overall taste of the cookies. If you choose to use salted butter, omit the salt called for in the recipe.
Can I use a food processor to mix the dough instead of a stand mixer?
Yes, you can use a food processor to mix the dough instead of a stand mixer. Pulse the ingredients together until the dough comes together.
Can I freeze the dough before baking?
Yes, you can freeze the dough before baking. Wrap it tightly in plastic wrap and place it in an airtight container. When ready to bake, let it thaw in the refrigerator overnight before slicing and baking.
Can I use a different type of flour, like whole wheat flour?
You can use a different type of flour, but it may affect the texture of the cookies. Whole wheat flour will result in a denser cookie, while cake flour will result in a lighter cookie.
Can I omit the lemon zest if I don’t have any lemons?
Yes, you can omit the lemon zest if you don’t have any lemons. The cookies will still have a subtle lemon flavor from the juice.
How long will these cookies keep?
These cookies will keep for several days in an airtight container at room temperature. For longer storage, you can freeze them for up to 3 months.
Can I use a cookie cutter to make different shapes?
Yes, you can use a cookie cutter to make different shapes. Roll out the dough to 1/4 inch thickness and cut out shapes. Remember to adjust the baking time accordingly.
Can I use a different type of citrus, like orange or lime?
Yes, you can use a different type of citrus, but it will change the flavor of the cookies. Orange will result in a sweeter cookie, while lime will result in a tangier cookie.
Can I add other herbs or spices to the dough?
Yes, you can add other herbs or spices to the dough. Some suggestions include rosemary, thyme, or cinnamon. Start with a small amount and adjust to taste.
