Lemon Lavender Shortbread Cookies. Lavender Shortbread Cookies Lavender Shortbread Cookies. 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. 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 have Lemon Lavender Shortbread Cookies using 7 ingredients and 6 steps. Here is how you cook that.

Ingredients of Lemon Lavender Shortbread Cookies

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

You can make them and eat them all yourself, but bear in mind that they also make a wonderful gift. These lemon lavender shortbread cookies are especially tasty if you use Meyer lemons, but any lemon will work. Most lavender varieties are edible, but some are tastier than others. Lavandula angustifolia is my favorite variety to use.

Lemon Lavender Shortbread Cookies step by step

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..

Make the Lemon Sugar: In a mason jar or bowl with a tight fitting lid, mix together the granulated sugar and lemon zest. In a separate bowl, sift together the all-purpose and cake. Magic happens when lemon, lavender, butter, and sugar meet in the oven. Infused with notes of bright lemon, floral lavender, and sweet vanilla, these buttery lemon lavender shortbread cookies are absolute bliss (and the ideal cookie to bring a touch of spring into your kitchen!). Sweet, dainty, lavender lemon sugar cookies for your Tuesday (summer) baking.