Lavender & Lemon Shortbread Cookies

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Lavender is one of these herbs that is more often associated with perfumes and beauty products than with cooking. After all, who hasn’t smelled the sweet smell of a lavender infused soap or a sachet packed tucked into a drawer. For me, the smell alone elicits images of purple fields under a summer sky. But as is the case with many herbs, their purposes are varied. Lavender can be used in the afore mentioned beauty and household products as well as in cooking.
These cookies remind me of a French summer and appropriately so, come from the The French Farm website. With the perfumed scent of lavender paired with with tangy lemon zest they are the epitome of a summer cookie. Because lavender is a surprisingly strong flavor, a little goes a long way when it comes to cooking since you don’t want to overpower the rest of the flavors. In this cookie, the lavender is tempered by lemon zest and infuse the buttery shortbread with just the right amount of flavor.
Dried lavender is available at many farmer’s markets and online cooking resources but do as I do, and grown your own. Not only will it provide a fragrant addition to your garden but it will also provide you with a ready supply of flowers for all of your culinary needs.
LAVENDER & LEMON SHORTBREAD COOKIES
1/2 cup confectioners sugar
2 teaspoons dried lavender flowers
Zest of one lemon
1 cup unsalted butter, room temperature
2 1/4 cups all purpose flour
1/4 teaspoon salt
  • In a food processor fitted with a steel blade, gently blend the powdered sugar, dried lavender flowers, and lemon zest until all of the ingredients are incorporated.
  • Add the softened butter to the food processor and pulse until the butter has been creamed into the sugar mixture.
  • Add the flour and salt and mix until just combined.
  • Remove the dough from food processor and place it on a large sheet of waxed paper.
  • Gently form the dough into an 8-inch log.
  • Carefully roll the paper around dough to create a smooth log and chill far at least 4 hours or up to a three days.
  • When ready to bake, heat oven to 375 degrees and slice the chilled dough into 1/4-inch slices.
  • Bake for 13-15 minutes, then remove from oven and cool completely before serving.

Yields: 36 cookies

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2 thoughts on “Lavender & Lemon Shortbread Cookies

  1. kristenskitchencreations August 23, 2015 at 16:45 Reply

    Yum! Your cookies look fantastic and I love the flavour combination of lavender and lemon.

  2. Lauren at Knead to Dough August 23, 2015 at 22:27 Reply

    Love to see other people baking with lavender too! Shortbread was the first way I ever tried it so this recipe is nostalgic for me 🙂 thanks for sharing!

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