Lavender and Lemon Shortbread Cookies
Flowery lavender blends well with the crisp bursts of citrus in these easy to make Lavender and Lemon Shortbread Cookies.
Ingredients
- 1 ¼ cup all-purpose flour
- ⅓ cup granulated sugar
- 7 Tbsp. butter room temp.
- ½ tsp. salt
- 2 tsp. dried lavender
- lemon zest from 1 lemon
- lemon juice from 1/2 lemon
- 1 tsp. vanilla extract
- 1 egg yolk
- lemon zest from 1 lemon
- lemon juice from 1/2 lemon
- 1 tsp. vanilla extract
- 1 egg yolk
Instructions
- Holding back the egg yolk, mix the rest of the ingredients together until they resemble breadcrumbs. Add the egg yolk and mix gently until you can form a soft ball of dough.
- Wrap the dough in plastic wrap and place in the fridge for about a half an hour.
- Preheat oven to 325° F and line a cookie sheet with parchment paper.
- Roll out the dough onto a floured surface to about 1/4″ thick. Using a cookie cutter or upside down glass, cut out the dough and place on the prepared cookie sheet.
- Bake the cookies for 8-10 minutes or until they are turning light brown.
- Remove from the oven and cool.
