Home Court Cuisine Lavender-Lemon Shortbread

Lavender-Lemon Shortbread


Donna Schaaf, Jefferson Township, Senior Day Women B5

¾         cup unsalted butter
½         cup confectioners’ sugar
1          tsp. vanilla extract
½         tsp. lemon extract
1 ½      cups all-purpose flour
¼         tsp. salt
1 ½      tsp. dried lavender
1          Tbsp. fresh lemon zest
3          Tbsp. granulated sugar

In a medium bowl, beat butter, confectioners’ sugar, vanilla extract, and lemon extract with a mixer at medium speed until creamy. In a separate medium bowl, sift together flour and salt. Slowly add flour mixture to butter mixture, beating until combined. Fold in lavender and lemon zest. Shape dough into a ball or disk and wrap in plastic wrap. Refrigerate for at least 2 hours. Preheat oven to 350°F. Line a baking sheet with parchment paper. On a lightly floured surface, roll dough to 1/4-inch thickness. Using a 2-inch round fluted cutter, cut cookies, retooling remaining dough only once. Place cookies on prepared pan and evenly sprinkle with granulated sugar. Bake until edges of cookies are slightly browned, 10-12 minutes. Let cool on pan for 1 minute; transfer to wire rack to cool completely.

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