Lavender Lemon Shortbread Cookies
If you are looking for a super simple recipe, this easy shortbread cookie recipe is a hit with just about anyone who tries it!
Servings: 24 cookies
Ingredients
- 2 cups all-purpose flour
- 3 tbs corn starch
- 2 tablespoons Lavender buds – I used culinary Lavender Flowers I purchased on Amazon.
- 1/2 teaspoon salt
- 3/4 cup confectioners’ sugar
- 1 teaspoon pure vanilla extract
- 2 tbs lemon juice
- 1 cup 2 sticks butter, room temperature
Ingredients for the Lemon Glaze:
- 1 cup confectioners sugar
- 1 tsp lemon juice
- Add a small amount of water about 5 drops to get the runny consistency of glaze you desire.
Instructions
- All of the ingredients to a medium size bowl and mix using a mixer on medium speed. It will be crumbly with room temperature butter. Then use your clean hands to knead the dough until it forms into a ball.
- Then roll it into a 2 to 2 1/2 inch thick roll. Wrap it in plastic wrap and put it into the refrigerator for about 30 minutes or until the butter dough becomes more stiff and will hold its shape. Preheat the oven to to 350 degrees.
- Remove the dough from the refrigerator and use a sharp knife to cut the dough into 24 equal parts. To cut the dough equally keep cutting it into halves and that will keep the portions equal in size.
- Place the cookies into a cookie sheet lined with parchment paper or a silicone mat. Bake at 350 at exactly 12 minutes for a melt in your mouth type cookie. If you prefer a cookie with more of a crunchy texture bake it for an additional 2 to 4 minutes but watch it closely so it doesn’t burn.
- These cookies come out perfect every single time!
Notes
Note: grind the lavender flower buds using a food processor or mortar and pestle until fine.
Note: the corn starch can be optional in this recipe. It creates a beautiful texture in this cookie but it can be omitted for a softer cookie texture. It makes the slightest difference.