Lemon Lavender Shortbread Cookies
Buttery shortbread flavored with spring flavors of lemon and lavender and shaped into Easter bunnies.
Ingredients
- 1 ½ cups unsalted butter room temperature
- 1 cup sugar
- 1 teaspoon vanilla
- 3 cups all purpose flour
- ¼ tsp kosher salt
- 2 tsp lemon zest
- 2 tsp dried lavender finely chopped
Instructions
- Preheat the oven to 350 degrees.
- In the bowl of an electric mixer, preferably with a paddle attachment, mix the butter and sugar until combined. Add the vanilla and lemon zest.
- In another bowl, combine the flour, salt and dried lavender and add to the butter mixture. Mix until the dough just starts to come together.
- Dump onto a floured surface and combine the dough using your hands until it comes together into a disc. Divide the disc into 2 and wrap each in plastic wrap. Chill in the refrigerator for about 30 minutes.
- Roll out each dough disc on a floured surface to about ¼ inch thick. Use a cookie cutter to cut the dough and then transfer to an ungreased baking sheet. Top with desired topping (sanding sugar, dried lavender, etc).
- Bake for about 15 minutes or until the cookies begin to turn light brown. Cool on a wire rack.
Notes
- The dough can be frozen prior to baking.
- Make sure to purchase food grade lavender.
- Finely chop the lavender until almost a powder. You can also use a mortar and pestle.
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