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Lavender Shortbread

Lavender Shortbread

Lavender Shortbread

Lavender Shortbread
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Course: Cutout Cookies, Rolled CookiesDifficulty: Medium
Servings

30

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A buttery shortbread infused with dried lavender flowers and lemon zest. Lovely addition to a holiday tea.

Ingredients

  • 1 cup butter, softened

  • 1/2 cup powdered sugar

  • 2 teaspoons lavender flowers, slightly crushed

  • zest of one lemon

  • 2-1/4 cup all purpose flour

  • 1/4 teaspoon salt

Directions

  • In a large bowl with an electric mixer, beat together butter and sugar until creamy. Stir in lavender and lemon zest. Stir in flour and salt and mix just until combined. Shape dough into a flat disk, wrap in plastic wrap and chill at least 2 hours. Preheat oven to 375F and line baking sheets with parchment paper. Lightly sprinkle a board with powdered sugar and roll out dough thinly, a bit less than 1/4 inch thick (alternately, roll out between two sheets of waxed paper). With cookie cutters, cut to desired shapes and place on prepared baking sheet. Bake for 10-15 minutes or until edges are just barely golden. Remove to wire racks to cool completely.

Notes

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