Imagine biting into a cookie that transports you to a sun-drenched Provençal garden, where delicate lavender sways in the breeze and bright lemon zest dances on your palate. These Lemon Lavender Shortbread Cookies are not just a treat; they're an exquisite experience that elevates the humble cookie to a gourmet masterpiece. With their melt-in-your-mouth texture and sophisticated flavor profile, these cookies are guaranteed to impress even the most discerning dessert lovers and turn your ordinary tea time into a luxurious culinary adventure.
Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins
Cuisine: American
Serves: 24 cookies
Ingredients
- 1 cup unsalted butter, softened
- 1/2 cup powdered sugar
- 2 cups all-purpose flour
- 1 tablespoon dried lavender
- 1 tablespoon lemon zest
- 1/4 teaspoon salt
Instructions
- Remove butter from refrigerator and allow to soften at room temperature for approximately 30 minutes before beginning preparation.
- In a small bowl, crush dried lavender using a mortar and pestle or the back of a spoon to release its aromatic oils and enhance flavor.
- Using an electric mixer or stand mixer, cream softened butter and powdered sugar together until light and fluffy, approximately 3-4 minutes.
- Zest one fresh lemon using a microplane or fine grater, ensuring to only collect the yellow outer layer and avoid the bitter white pith.
- Add lemon zest, crushed lavender, and salt to the butter mixture, mixing until evenly distributed.
- Gradually incorporate all-purpose flour into the mixture, mixing on low speed until a soft, cohesive dough forms.
- Shape the dough into a flat disk, wrap in plastic wrap, and refrigerate for 30 minutes to firm up and allow flavors to meld.
- Preheat oven to 350°F (175°C) and line two baking sheets with parchment paper.
- On a lightly floured surface, roll out chilled dough to approximately 1/4 inch thickness.
- Cut dough into desired shapes using cookie cutters or slice into rectangular shortbread pieces.
- Carefully transfer cut cookies to prepared baking sheets, spacing them about 1 inch apart.
- Bake in preheated oven for 15-20 minutes, or until edges are lightly golden and cookies appear set.
- Remove from oven and allow cookies to cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely.
- Optional: Dust cooled cookies with additional powdered sugar for a delicate, elegant finish.
- Store in an airtight container at room temperature for up to 5 days, preserving their delicate flavor and texture.
Tips
- Temperature is Key: Ensure your butter is truly softened but not melted for the perfect cookie texture.
- Don't Skip the Chilling: Refrigerating the dough helps prevent spreading and enhances flavor development.
- Lavender Matters: Use culinary-grade dried lavender for the most authentic and delicate flavor.
- Zest Carefully: Only use the bright yellow part of the lemon zest to avoid bitter undertones.
- Gentle Mixing: Mix flour just until combined to keep cookies tender and crumbly.
- Watch Closely While Baking: Shortbread can quickly go from golden to burnt, so keep a close eye on them.
- Cooling is Crucial: Let cookies cool completely to develop their signature crisp texture.
- Storage Tip: Store in an airtight container to maintain their delicate texture and flavor.
Nutrition Facts
Calories: 120kcal
Carbohydrates: 10g
Protein: 1g
Fat: 8g
Saturated Fat: 5g
Cholesterol: 20mg
