This summer my lavender bush produced an abundant amount of flowers. I couldn't let these fragrant flowers go to waste, so I cut and dried them. Then I patiently awaited for the St. Louis summer heat to subside to allow me to get into baking mode and turn the oven on. These cookies turned out so yummy, buttery, flaky and a nice hint of lemon and lavender. They are an excellent accompaniment to white or green tea. I can't wait to eat...I mean bake more!
Lemon-lavender shortbread cookies:
- 1 stick of unsalted butter, room temperature
- 1/4 cup (55 grams) sugar
- 1 and 1/4 cup (157 grams) all purpose flour
- 1 teaspoon lemon zest
- 1 to 2 tablespoons dried lavender
- pinch of salt
- Preheat oven to 325 F. Line baking sheets with parchment paper or silicone liners, set aside.
- Cream butter, then mix in with hand electric or stand mixer the sugar, lemon zest, and salt on low speed until fluffy (about 5 minutes).
- Fold flour into butter/sugar mixture by hand.
- Wrap dough in plastic wrap and place in fridge for 10-15 min to cool (easier to roll out).
- Place half of the dough on floured work surface or silicone mat and roll out to 1/4 inch thickness. I used a champagne glass about 1 inch diameter, but feel free to vary your cookie size. Place on prepared baking sheets about 1 inch apart. Cook until edges are light brown, about 10-13 minutes.
- Transfer to wire racks to cool. Enjoy!