Lavender & Lemon Shortbread Cookies

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3 cups unsalted butter, softened

2 cups granulated sugar

6 cups flour

1/2 TSP salt

1 TBSP vanilla extract

2 TBSP fresh squeezed lemon

3 tablespoons culinary lavender buds



Preheat the oven to 375 degrees. Cream together the butter, sugar, vanilla extract, lemon extract, and lavender buds until light and fluffy. Slowly add the flour (one cup at a time) until well incorporated. If dough is still sticky, add a touch more flour. Form dough into logs and wrap in plastic wrap. Refrigerate until firm. Slice dough into 1/2 thick slices. Lay cookie slices on parchment lined baking sheet. Bake for 10-15 minutes or until edges are slightly golden. Allow to cool completely on wire racks before serving.

Makes approx. 6 dozen.

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