Searching for a dainty, make-ahead cookie on your subsequent lawn birthday party? Make my pleasant slice-and-bake Lemon Lavender Shortbread Cookies!
The lemon-lavender combo is fit made in heaven. Those cookies keep insanely comfortable. I made them every week in the past and so they nonetheless style very best! You do want to sit back the dough regardless that so plan accordingly.
Thanks to my grocery spouse Kroger for supporting The Rose Desk and this recipe! It’s partnerships like this that stay The Rose Desk going.
For those who’ve by no means baked with lavender ahead of, you’re in excellent corporate. I’ve transformed many a skeptic right into a lavender lover! Grasp a bag of safe to eat (make certain it says meals grade!) lavender off of Amazon and also you’ll be set for the following decade.
Lemon Lavender Shortbread Cookies
12 Tbsp unsalted butter, at room temperature
2/3 cup darkish brown sugar
1 egg, at room temperature
1 tsp vanilla extract
2 cups + 2 Tbsp all-purpose flour
2 tsp meals grade lavender buds
1/4 tsp salt
Zest from 1/2 lemon
1 Tbsp lemon juice
Coarse sugar for rolling
- In a stand mixer, beat butter till clean and creamy. Upload brown sugar and beat on medium velocity till neatly integrated. Beat in egg and vanilla, then scrape down the edges of the bowl.
- Slowly combine in flour, dried lavender, and salt. Beat in recent lemon zest and juice, then divide the cookie dough in part and roll into two logs. Wrap in plastic wrap and refrigerate for 4 hours or in a single day.
- When able to bake, preheat the oven to 350 levels Fahrenheit. Roll logs in coarse sugar, then slice into about 34-36 cookies. Position two inches aside on cookie sheets and bake for 10-12 mins or till beginning to brown across the edges. Cool 5 mins at the sheet ahead of shifting to a cooling rack.
Please make haste,
Don’t disregard to apply The Rose Desk on Fb, Twitter, and Instagram! Join The Rose Desk’s emails right here. Get The Rose Desk Cookbook right here. Store my merch right here.
Leave a Reply