These shortbread cookies are like no other you have had before. These delicate buttery cookies will melt in your mouth with the flavors of lavender and lemon.
While on vacation with my friends in the islands of San Juan (Washington not Puerto Rico), we visited the Pelindaba lavender farms. I have to admit when they first suggested it as something to do while we were there I was skeptical and didn’t put it high on my list of things I wanted to do when we were prioritizing things. Thank goodness we went anyway because even after the not-so-easy bike ride to get there it was definitely worth the trip. Not only was it beautiful, it smelled fantastic! And despite my reservations about not liking flowery things in my food because I think it then tastes like soap, I was pleasantly surprised by how much I loved their lavender lemon sorbet. I promptly bought a tin of their culinary lavender. It seems most of my souvenirs from that trip were edible.
Now that I’m been home for almost 2 weeks, I’m finally settling back into my cooking and baking groove and decided it was time to do something with my lavender. After enjoying the sorbet so much I decided to use the same lavender and lemon combo in shortbread cookies. Oh my word. These shortbread cookies may be the best I have ever made/had. They were perfectly buttery and melted in your mouth so fast that I found myself reaching for another and another before I knew what I was doing. You seriously need to try these!
One year ago: Roasted Pear, Parmesan & Spiced Pecan Salad
Two years ago: Potato Nachos
Four years ago: Chocolate Peanut Butter Cup Rice Krispies Treats
LAVENDER LEMON SHORTBREAD COOKIES
Makes approximately 3 dozen large or 6 dozen small cookies
1 cup (2 sticks) unsalted butter, room temperature
1/2 cup confectioners’ sugar
1/2 cup cornstarch
1-1/2 cups all-purpose flour
1/2 tsp salt
2 Tbsp Pelindaba culinary lavender
1 tsp lemon zest (about 1/2 a lemon)
- In a large bowl, beat butter with an electric mixer until fluffy. Stir in the confectioners’ sugar, cornstarch, flour, and salt. Beat on low for one minute, then on high for 3 to 4 minutes. Add lavender and lemon zest and fold in until distributed.
- Roll dough into a large ball, cover in plastic wrap, and refrigerate for 1-2 hours.
- Preheat the oven to 350 degrees. Line two cookies sheets with silicone baking mats or parchment paper, set aside.
- Roll the dough out to approximately 1/8 to 1/4 inch thick and cut into your favorite shape. Place on prepared cookie sheets and bake for 7-10 until just set and edges have not yet begun to brown. Cool on wire racks.
Source: Adapted from my Shortbread Cookies.
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