Lavender Shortbread Cookies
These lavender shortbread cookies are infused with lemon zest and lavender to create a delicious buttery cookie.
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Servings: 20 cookies
Ingredients
- 1 cup unsalted butter
- 1/2 cup organic cane sugar
- 1/2 teaspoon sea salt
- zest of one lemon
- 1/2 teaspoon vanilla extract
- 2 teaspoons food grade organic lavender
- 2 cups organic unbleached flour
- 1 cup organic powdered sugar *
- juice of one lemon
Instructions
- Preheat the oven to 325°F.
- In the bowl of your stand mixer add your unsalted butter. Using your paddle attachment, beat the butter on medium speed for about 30 seconds to loosen up the butter.
- Add the sugar and salt, and beat on medium speed with the butter, salt, and sugar until well combined.
- Pause and scrape down the sides of the bowl so the butter and sugar are well combined.
- Add the lemon zest, vanilla extract, and lavender. Mix until combined.
- Slowly add the flour by adding ½ cup at a time to start allowing the flour to incorporate with each add.
- Turn the dough out onto the piece of parchment paper and form the dough into a log.
- Roll the parchment up to create a log. Place in the fridge and chill for 30 minutes.
- Line a baking sheet with a piece of parchment paper or a reusable silicone mat.
- Remove the dough from the fridge and remove the piece of parchment paper. Cut the dough into ½” disks using a bench scraper, pastry cutter, or a butter knife and place them on the prepared baking sheet 1 inch apart.
- Bake at 325°F for 20 minutes or until the sides have turned golden brown.
- Meanwhile, add the powdered sugar to a bowl and slowly add the lemon juice, 1 tablespoon at a time, stirring between each addition until you get the desired consistency.
- Once the cookies are done baking, remove them from the oven and transfer the cookies to a cooling rack.
- Allow cookies to cool for about 15 minutes.
- Dip one side of the cookies into the icing and place them on the cooling rack so the icing can settle.
- Optionally you can sprinkle with additional lavender.
- Store your cookies in an airtight container at room temperature. Your cookies will stay fresh for 3-4 days.
Notes
*To make your own powdered sugar, mix 1/2 cup organic cane sugar with 1 1/2 teaspoon of arrowroot powder. Place in a high speed blender and blend for 30 seconds or until fluffy. This will yield about 1 cup powdered sugar.