Lemon Lavender Shortbread Cookies
User Reviews
4.7
9 reviews
Excellent
Lemon Lavender Shortbread Cookies
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These lemon lavender shortbread cookies are literally as easy as 1-2-3 to put together. And the aroma will perfume your home as the lemon lavender cookies bake.
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Ingredients
- 2 ounces granulated sugar 57 grams or 4½ tablespoons
- 4 ounces unsalted butter 113 grams or 1 stick, softened
- 1 teaspoon lavender flowers dried, culinary
- lemon zest of 1
- ½ teaspoon vanilla
- 6 ounces all-purpose flour plus extra for rolling out the dough, bleached, 170 grams or 1⅓ cup
- ⅛ teaspoon salt
Instructions
- Preheat the oven to 350°F.
- In a medium size mixing bowl or bowl of your stand mixer, cream the sugar, butter, lavender, and lemon zest on medium speed just until mixed well.
- Add the vanilla and mix for one minute.
- Add the flour and salt and mix. The dough may or may not clump together.
- Pour out the shortbread cookie dough mixture onto a sheet of plastic wrap and knead gently until the dough just starts to come together. Once it does, put it into the refrigerator for 15 minutes.
- Roll out the dough to about ¼ to ⅓ inch, and cut it into rounds or other shapes.
- Place the lemon lavender cookies on a cookie sheet lined with parchment paper or a silicone mat. They do not need much spacing, but do not crowd them. Place the cookie sheet in the freezer for about 10 to 15 minutes before baking.
- Bake for 15 to 20 minutes, depending on the thickness of your lemon lavender shortbread cookies and how long they were in the freezer. The cookies should be slightly firm and the edges just slightly brown. They will become firmer as they cool.
- Store in an air-tight container at room temperature.
Notes
- Whenever you're making shortbread cookies, cream your butter and sugar only until they're mixed well. You don't want "light and fluffy" here, or the air you incorporate will cause your cookies will puff when baked.
- If your kitchen is very warm when you are rolling out these lemon lavender cookies, you might need to cut out your cookies and then put your dough scraps back in the fridge for a bit before you roll the dough out a second time.
- The lavender and lemon shortbread cookie dough can be frozen before baking for three to six months.
Nutrition Information
Show Details
Calories
110kcal
(6%)
Carbohydrates
12g
(4%)
Protein
1g
(2%)
Fat
6g
(9%)
Saturated Fat
4g
(20%)
Polyunsaturated Fat
1g
(6%)
Monounsaturated Fat
2g
(10%)
Trans Fat
1g
(50%)
Cholesterol
16mg
(5%)
Sodium
68mg
(3%)
Potassium
14mg
(0%)
Fiber
1g
(4%)
Sugar
4g
(8%)
Vitamin A
189IU
(4%)
Calcium
4mg
(0%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 15cookies
Amount Per Serving
Calories 110 kcal
% Daily Value*
| Calories | 110kcal | 6% |
| Carbohydrates | 12g | 4% |
| Protein | 1g | 2% |
| Fat | 6g | 9% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 1g | 50% |
| Cholesterol | 16mg | 5% |
| Sodium | 68mg | 3% |
| Potassium | 14mg | 0% |
| Fiber | 1g | 4% |
| Sugar | 4g | 8% |
| Vitamin A | 189IU | 4% |
| Calcium | 4mg | 0% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.7
9 reviews
Excellent
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