Lemon Lavender Shortbread Cookies
Buttery lemon lavender shortbread cookies with crisp edges, tender centers, and a delicate floral finish. A simple slice-and-bake dessert for tea time.
Prep
: 10
Total
: 25 minutes
Ingredients
Ingredients
- 14 Tbsp unsalted butter softened
- 3/4 cup granulated sugar
- 1 egg yolk
- 2 Tbsp lemon juice
- 1 Tbsp lemon zest finely grated
- 1 1/2 cups all-purpose flour plus 2 tablespoons
- 1/2 cup arrowroot powder or cornstarch
- 2–4 Tbsp dried culinary lavender
- 1 pinch salt
Instructions
Instructions
- Cream the softened unsalted butter and granulated sugar until smooth.
- Add the egg yolk, lemon juice, and lemon zest, then add the all-purpose flour, arrowroot powder, dried culinary lavender, and salt.
- Stir until the dough begins to hold together, then shape it into a log.
- Heat the oven to 300°F (150°C), slice the log into 1/4-inch rounds, and arrange them on a parchment-lined baking sheet.
- Bake for 25–30 minutes, until the edges just begin to turn golden.
- Cool the cookies on the baking sheet for several minutes, then transfer them to a rack.