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Lemon Lavender Shortbread Bunnies on Plate

Lemon Lavender Shortbread Cookies

Tara Kringlen
Buttery shortbread flavored with spring flavors of lemon and lavender and shaped into Easter bunnies. 
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Prep Time 15 mins
Cook Time 15 mins
Total Time 30 mins
Course Dessert

Ingredients
  

  • 1 ½ cups unsalted butter room temperature
  • 1 cup sugar
  • 1 teaspoon vanilla
  • 3 cups all purpose flour
  • ¼ teaspoon kosher salt
  • 2 teaspoon lemon zest
  • 2 teaspoon 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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