Lemon & Lavender Shortbread

lemon and lavender cookies with nasturtium and lavender blossoms

I’ve been looking forward to posting this recipe for quite a while. We have quite a few lavender bushes around our yard and I’m always trying to think of ways to put all that lavender to use. Last Holiday season, I embedded some into resin to make coasters and trivets and I plan to make candles (ssh…they’ll probably wind up as Christmas presents for some folks) and maybe try soap though messing with lye kind of scares me so maybe not.

Anyway back to the lavender. A few weeks back I went through and picked blossoms off the lavender plants and I’ve been letting them air dry. I realize that not everyone grows their own lavender, several of the popular online spice retailers have dried lavender available and of course good ‘ol Amazon does.  Just with Amazon, make sure that its food grade or for culinary use.

Shortbread is pretty easy to make there’s no leavener, its just sugar, softened room temperature butter, a pinch of salt, flour and whatever flavoring you’d like to add, like vanilla extract or in this case lavender and lemon. They’re also nice because you don’t need any special cutters. You can roll the dough out to about a ½” thickness and then cut the dough into bars with a knife or pizza cutter. The dough is also very forgiving. I frequently re-roll the scraps though typically I will chill the dough back down in the fridge for a little while before I do that.

I suppose you can also make shortbread vegan by replacing the butter, though I’ve yet to find a shortening or similar that actually tastes good enough that I’d want to give up the butter. Shortbread dough is versatile. I use shortbread for my cut-out style Holiday Cookies and shortbread is a nice crust to use with custard style pies. Just dock the crust and blind bake before filling.

I’m using my regular shortbread recipe which you’ll find here. With a few important differences, first the cooking temperature and time which in this case is 275F for 60-75 minutes and I’ll be adding lemon zest and lavender blossoms as well as lemon extract. Baking the cookies low and slow will give them a really nice snap (perfect dunking texture). Here are the ingredients and instructions and there’s also a video below to walk you through the process.

Recipe

  • 3 ½ standard sticks of room temperature softened unsalted butter
  • 1 cup granulated sugar
  • 1 teaspoon vanilla extract
  • ½ teaspoon lemon extract
  • 1 Tablespoon lavender blossoms
  • 1 Tablespoon lemon zest
  • 3 ½ cups sifted all-purpose flour
  • ½ teaspoon salt
  • ¼ cup of powdered sugar for dusting rolling pin and work surface
  • white sanding sugar, 1 TBS more of lemon zest and lavender for decorating (optional)

Cream butter and sugar together in a large mixing bow or the bowl of a stand mixer with paddle attachment. Add the your flavorings and slowly incorporate the salt and flour. Blend until dough starts to pull away from the side of the bowl and a ball starts to form. Wrap the dough in wax paper and chill for at least an hour. Roll out and cut into desired shape and dock cookies several times with a fork or toothpick. Optional step: sprinkle with the sanding sugar, zest, lavender blend and use the rolling pin to slightly press the decorations into the dough.  Bake at 275F for 60-75 minutes. Larger thicker cookies require more baking time. You want the cookies to be golden brown on the bottom and set. Let cool on a wire rack