These Lemon Lavender Shortbread cookies offer a delightful twist on a classic, perfect for satisfying your lemon dessert cravings. You will love how easy they are to make, resulting in buttery, fragrant cookies that truly impress.
Key Ingredients & Substitutions:
- Unsalted Butter: Essential for classic shortbread texture. If using salted, omit the added salt.
- Granulated Sugar: Sweetens the cookies. You can use superfine sugar for a slightly finer crumb.
- All-Purpose Flour: Provides structure. A gluten-free 1:1 baking blend can be used for a gluten-free option.
- Fresh Lemon Zest: Crucial for the vibrant lemon flavor. Do not substitute with bottled lemon juice.
- Dried Culinary Lavender: Adds a delicate floral note. Ensure it’s culinary grade.
Ingredients:
Main:
- 1 cup (2 sticks) unsalted butter, softened
- 1/2 cup granulated sugar
- 2 cups all-purpose flour
- 1/4 teaspoon salt
Flavorings:
- 1 tablespoon fresh lemon zest (from about 1 large lemon)
- 1 teaspoon dried culinary lavender
How Much Time Will You Need?
- Total Time: 1 hour 30 minutes (includes chilling)
- Prep Time: 15 minutes
- Cook Time: 15-18 minutes
- Servings: Approximately 24 cookies
- Calories per serving: 130 calories
- Tools Needed: Electric mixer, baking sheets, parchment paper, rolling pin, cookie cutter (optional)
Step-by-Step Instructions:
1. Cream the Butter and Sugar
In a large bowl, cream together the softened butter and granulated sugar until light and fluffy. This creates the airy base for your shortbread, an important step for any lemon dessert recipes.
2. Add Lemon and Lavender
Stir in the fresh lemon zest and dried culinary lavender. Mix until these fragrant additions are evenly distributed throughout the butter mixture.
3. Incorporate Dry Ingredients
Gradually add the all-purpose flour and salt to the wet ingredients. Mix on low speed until just combined and a soft dough forms. Avoid overmixing to keep your shortbread tender.
4. Chill the Dough
Form the dough into a disc, wrap it tightly in plastic wrap, and refrigerate for at least 30 minutes. Chilling makes the dough easier to handle and prevents the cookies from spreading too much.
5. Prepare for Baking
Preheat your oven to 325°F (160°C). Line a baking sheet with parchment paper. On a lightly floured surface, roll out the chilled dough to about 1/4 inch thickness.
6. Cut and Bake
Use a cookie cutter or a sharp knife to cut the dough into desired shapes. Place the cutouts onto the prepared baking sheet. Bake for 15-18 minutes, or until the edges are lightly golden.
7. Cool Completely
Remove the cookies from the oven and let them cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. This helps them firm up and achieve the perfect shortbread texture.
Variation Ideas:
- Lemon Glaze: Drizzle with a simple glaze made from powdered sugar and lemon juice for extra lemon flavor.
- Finishing Sugar: Sprinkle with granulated sugar before baking for a sparkling finish.
- Different Shapes: Use various cookie cutters for seasonal or festive shapes.
Storage Instructions:
You can store your Lemon Lavender Shortbread in an airtight container at room temperature for up to one week. For longer storage, freeze the baked cookies for up to three months. Thaw at room temperature before serving.
Frequently Asked Questions (FAQ):
Q: Can I use fresh lavender instead of dried?
A: You can, but use half the amount of fresh lavender as dried, and chop it finely.
Q: Why is my shortbread crumbly?
A: This can happen if you used too much flour or did not cream the butter enough. Ensure accurate measurements.
Q: Can I make the dough ahead of time?
A: Yes, you can prepare the dough and refrigerate it for up to 3 days or freeze it for up to 3 months.
Q: How do I prevent my cookies from spreading?
A: Ensure your butter is softened but not melted, and always chill your dough thoroughly.
Q: Can I skip the lemon zest?
A: While you can, it’s highly recommended for the signature lemon dessert recipes flavor of these cookies.
Q: What type of flour is best for shortbread?
A: All-purpose flour works perfectly for these shortbread cookies.