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

 

Directions:

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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