Lemon Lavender Shortbread Cookies. Check Out Lemon Shortbread Cookies on eBay. Fill Your Cart With Color Today! In a medium bowl, cream together the butter, white sugar and confectioners' sugar until light and fluffy. Mix in the lavender, mint and lemon zest. Combine the flour, cornstarch and salt; mix into the batter until well blended.

These lemon lavender shortbread cookies are so classy and unique! Soft, buttery shortbread cookies half-dipped in a simple glaze, with a yummy flavor combination of lavender flowers and lemon zest. The lavender combined with the rich shortbread cookies is a match made in heaven, and the glaze adds just enough sweetness to bring all the flavors together. You can have Lemon Lavender Shortbread Cookies using 7 ingredients and 6 steps. Here is how you achieve that.

Ingredients of Lemon Lavender Shortbread Cookies

You need 1 1/2 cup of all purpose flour.
Prepare 1 tsp of dried lavender buds (flowers) finely ground.
You need 1 tsp of dried lemon peel, finely shredded.
You need 1/4 tsp of salt.
Prepare 3/4 cup of butter (one and a half sticks), softened.
Prepare 1 cup of powdered sugar.
Prepare 1 tbsp of milk.

These Lemon Lavender Shortbread Cookies are unbelievably delicious and their texture is just perfect. They 'snap', they 'crumble' and most importably they taste amazing with their zesty lemon flavour and delicious subtle bursts of floral lavender. You can make them and eat them all yourself, but bear in mind that they also make a wonderful gift. Cream together the butter and sugar, then add the egg yolk, lemon juice and lemon zest, and stir to combine.

Lemon Lavender Shortbread Cookies instructions

In a medium bowl mix flour, ground lavender buds, lemon peel and salt. Set aside..
In a large mixing bowl beat the butter with an electric mixer on medium to high speed for 30 seconds. Add the powdered sugar and milk and beat until its thoroughly mixed well..
Beat in as much of the flour mixture as you can with the electric mixer. Finish stirring in what flour you have left by hand if needed..
On a floured surface roll the dough into a 10 inch log. Wrap the dough in plastic wrap or parchment paper and chill until the dough is firm. (2 to 24 hours).
Once dough is chilled, preheat oven to 350°. Cut the dough roll into 1/4 inch slices and put the slices onto a parchment paper lined cookie tray..
Bake for 10 minutes until the edges are slightly browned. Cool either on parchment paper or on a wire rack..

Then add the flour, arrowroot, dried lavender, and salt. Stir everything together until the dough begins to hold together. Take it out of the bowl and form it into a log shape. Add the lavender and lemon zest and stir just until combined. Roll out the dough to a ½-inch-thick rectangle.