Discover the delightful flavors of summer with Country Willows' Lemon Lavender Shortbread Cookies. We believe that every stay should come with a touch of homegrown comfort and this guest favorite brings together the zesty freshness of lemon with the soothing aroma of lavender, creating a perfect treat for any occasion. Whether you're enjoying them with a cup of tea or sharing them with friends, these shortbread cookies are sure to impress.
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Lemon Lavender Shortbread Cookies
Prep Time: 15 minutes Cook time: 25 minutes
Ingredients
14 Tbsp butter softened (2 sticks minus 2 Tbsp
¾ cup sugar
1 egg yolk
2 Tbsp lemon juice
1 Tbsp lemon zest (a micro plane is best)
1 ½ cups plus 2 Tbsp all-purpose flour
½ cup arrowroot powder or cornstarch
¼ cup dried lavender flowers
Pinch of salt
Instructions
Cream together the butter and sugar, then add the egg yolk. Lemon juice and lemon zest, and stir to combine.
Now add flour, arrowroot, dried lavender and salt.
Stir everything together until the dough begins to hold together. Take out of bowl and form into log shape.
Wrap dough log in parchment paper, twisting ends to help hold together.
Put dough in fridge or freezer for about 30 minutes, or until firm. When ready to cook, preheat oven to 300F.
Slice log into ¼ inch rounds, then place the rounds on a parchment lined baking sheet, about an inch apart.
Bake for 25-30 minutes. Check closely after 25 minutes as they will start to brown pretty quickly.
Take out when only the edges just barely start to turn golden. The centers will still be fairly soft.
Let cool on baking sheet for several minutes before transferring to cooling rack. They will firm up as they cool.
Notes
You can store the dough log for several days in the fridge, or for several weeks in the freezer, if need be.
If you want to make different shapes, instead of forming the log you can alternatively refrigerate the dough as a flattened disk, then roll it out on a floured board and use a cookie cutter.
