Hey there! So, I have this delightful recipe for lemon and lavender shortbread cookies that I just love, and I think you will too. The first time I made these, I was actually trying to impress my future in-laws, and well, let’s just say they got me some major brownie points. I mean, who doesn’t like the idea of fancy cookies, right? Plus, they just smell heavenly – like a fresh summer day in cookie form.
Why You’ll Love This
I make these whenever I’m in need of a little pick-me-up or when my family gets a sudden craving for something sweet (which is, like, every weekend). My kids go absolutely bonkers for them, probably because they think anything with lavender in it is « super fancy. » Plus, the dough is pretty forgiving; I once forgot the sugar and they still turned out okay-ish!
Ingredients
- 1 cup (225g) unsalted butter, softened (honestly, margarine works in a pinch)
- 1/2 cup (100g) granulated sugar (or try brown sugar for a twist)
- 2 cups (250g) all-purpose flour
- 1 tablespoon dried culinary lavender
- Zest of 1 lemon (if you’re out, lime zest works just fine)
- 1 tablespoon lemon juice
- 1/2 teaspoon salt
- A splash of vanilla extract (my grandmother swore by it)
Directions
- Preheat your oven to 300°F (150°C). I know, that’s low, but trust me on this one.
- Cream together the butter and sugar until they’re as fluffy as a cloud. This is where I usually sneak a taste.
- Mix in the flour, lavender, lemon zest, lemon juice, salt, and vanilla until just combined. It might look a bit crumbly – don’t panic!
- Form the dough into a log (or any shape, really) and wrap it in plastic wrap. Chill it in the fridge for about an hour. On second thought, maybe a bit longer if your kitchen’s warm.
- Slice the dough into discs, about 1/4 inch thick, and place them on a lined baking sheet.
- Bake for 18-20 minutes. They’re done when they start to look slightly golden around the edges.
Notes
I’ve found that using fresh lavender gives a more intense flavor, but dried is just easier to keep around. And if your dough crumbles too much, a tiny bit of water can help bring it together.
Variations
I’ve tried adding a bit of rosemary once, thinking it would be a clever twist, but it honestly tasted like feet (lesson learned!). But, swapping out lemon for orange zest is actually pretty lovely.
Equipment
If you don’t have a stand mixer, a sturdy wooden spoon and some elbow grease work just fine for creaming the butter and sugar.
Storage
Store these in an airtight container for up to a week, though honestly, in my house it never lasts more than a day!
Serving Suggestions
Personally, I love having these with a cup of Earl Grey tea. It feels so posh, like I’m having a fancy tea party.
Pro Tips
I once tried skipping the chilling step to save time; they melted into a giant cookie blob. So, yeah, don’t skip that step!
FAQ
Can I use fresh lavender? Sure thing! Just reduce the amount by half since fresh herbs are more potent.
What if I don’t have lemon? No worries! Lime or even orange will give a different but delightful flavor.
Can I double the recipe? Definitely! Just make sure you have enough friends to share with (or not, I won’t judge).