These Lavender Lemon Shortbread Cookies are a special treat. My mom brought me back culinary lavender from a farmers market in New York and I was determined to make the lavender into a cookie, which pairs perfectly with your favorite english tea. These shortbread cookies are flavorful, and will take you to Avignon in the South of France with just one bite.
The acidity of the lemon balances out the strong aromas and flavors of the lavender, making it a perfect combination for these heart shaped cookies. Because why wouldn’t you want this treat in a heart shape?
Lavender Lemon Shortbread Cookies
1 stick butter, melted
2 tablespoons culinary lavender
Zest of 2 lemons
1/2 cup powdered sugar
1 cup all-purpose flour
1 tablespoon fresh lemon juice
1 pinch of salt
Melt the butter in the microwave or a small sauce pan over medium heat. Let cool slightly and add the culinary lavender, stir and set aside. Pre heat oven to 350F degrees. Line a baking sheet with parchment paper. In a medium bowl sift the powdered sugar, add the lemon zest and pinch of salt to the powdered sugar and whisk together. Place the lavender and butter mixture in the bowl of a stand mixer and add the powdered sugar mixture and beat until well combined. Gradually add in the flour and then the lemon juice until you have a smooth cookie dough-like mixture. Place the lemon lavender cookie dough in the fridge for about 1-2 hours which will allow for the cookies to rise in the oven instead of flattening out. Remove the dough from the oven and scoop out into round balls or cut with your desired cookie cutter. Place in the oven for 14-16 minutes or until edges are golden brown.