In search of a dainty, make-ahead cookie to your subsequent backyard occasion? Make my pleasant slice-and-bake Lemon Lavender Shortbread Cookies!
The lemon-lavender combo is match made in heaven. These cookies keep insanely mushy. I made them every week in the past they usually nonetheless style excellent! You do want to relax the dough although so plan accordingly.
Thanks to my grocery accomplice Kroger for supporting The Rose Desk and this recipe! It’s partnerships like this that hold The Rose Desk going.
Should you’ve by no means baked with lavender earlier than, you’re in good firm. I’ve transformed many a skeptic right into a lavender lover! Seize a bag of edible (be certain it says meals grade!) lavender off of Amazon and also you’ll be set for the following decade.
Lemon Lavender Shortbread Cookies
12 Tbsp unsalted butter, at room temperature
2/3 cup darkish brown sugar
1 egg, at room temperature
1 tsp vanilla extract
2 cups + 2 Tbsp all-purpose flour
2 tsp meals grade lavender buds
1/4 tsp salt
Zest from 1/2 lemon
1 Tbsp lemon juice
Coarse sugar for rolling
- In a stand mixer, beat butter till clean and creamy. Add brown sugar and beat on medium velocity till effectively included. Beat in egg and vanilla, then scrape down the perimeters of the bowl.
- Slowly combine in flour, dried lavender, and salt. Beat in contemporary lemon zest and juice, then divide the cookie dough in half and roll into two logs. Wrap in plastic wrap and refrigerate for 4 hours or in a single day.
- When able to bake, preheat the oven to 350 levels Fahrenheit. Roll logs in coarse sugar, then slice into about 34-36 cookies. Place two inches aside on cookie sheets and bake for 10-12 minutes or till beginning to brown across the edges. Cool 5 minutes on the sheet earlier than transferring to a cooling rack.
Please make haste,
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