Oh friends! This one is probably one of my favorite cookies ever! They are sweet, buttery, crumbly, tart and have a lavender floral note. Perfect with a cup of tea, and bonus...when you bake them it makes your house smell amazing. (which is very helpful when you have three boys and a dog on quarantine)
Note: There is a lot of lavender in this recipe. I love it that way, but Keith, who is not a huge lavender fan noted that he could do with a few less flowers in his cookies. So if you love flowers in your food carry on. If you just like a small reminder that you are eating flowers, reduce the dried lavender flowers to your liking.
Lemon & Levender Shortbread Cookies
Ingredients:
14 tablespoons of butter
3/4 cup sugar
1 egg yolk
2 tablespoons lemon juice (or the juice of one lemon)
2 tablespoons lemon zest
1 1/2 cup flour
1/2 cup corn starch
1/4 cup dried lavender flowers
pinch of coarse salt
Directions:
1. Cream together the butter and sugar until light and fluffy. Then add the egg yolk, lemon juice and lemon zest.
2. Slowly add the flour, corn starch lavender and salt. Mix until dough comes together.
3. Cut a large piece of parchment paper. Turn the dough out onto the paper and form into a long log about two inches wide and an inch thick. Wrap the log tightly with the parchment paper and twist the ends to seal. Place the parchment wrapped dough log in the freezer for at least 30 minutes, and up to a week.
4. Preheat your oven to 300 degrees. Remove the gough log from the freezer. Slice the dough into 1/4 inch rounds. Place sliced cookies on a parchment lined baking tray. For a traditional look you can pierce each cookie with a fork to create a line of holes in the middle. Bake for 25-30 minutes. Check the cookies at 25 minutes. You want to take the cookies out when they are just beginning to get golden on the edges. Remove to cool on a cookie rack.
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