Mother’s Day Lemon Lavender Shortbread
Indulge in these buttery Lemon Lavender Shortbread cookies, a delightful blend of zesty lemon and floral lavender, perfect for celebrating Mother’s Day with loved ones.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: Approximately 24 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 1 cup unsalted butter, softened
- 3/4 cup granulated sugar
- Zest of 2 lemons
- 2 tbsp fresh lavender buds
- 2 cups all-purpose flour
- 1/4 tsp salt
- 1 tsp pure vanilla extract
- 2 tbsp fresh lemon juice
Instructions
- Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
- In a large bowl, cream together the softened butter and sugar until light and fluffy (about 3 minutes).
- Mix in the lemon zest, lavender, vanilla extract, and lemon juice until well combined.
- In another bowl, whisk together the flour and salt. Gradually fold this mixture into the wet ingredients until just combined.
- Scoop tablespoon-sized portions of dough onto the prepared baking sheets, spacing them about two inches apart. Gently flatten each ball slightly.
- Bake for 12-15 minutes or until edges are lightly golden. Cool on the baking sheets for five minutes before transferring to wire racks.
Notes
- Chill the dough for at least 30 minutes before baking for better shape retention.
- Try substituting lavender with other herbs or citrus zests like orange or lime for a refreshing twist.
Nutrition
- Serving Size: 1 cookie (20g)
- Calories: 100
- Sugar: 5g
- Sodium: 50mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: <1g
- Protein: <1g
- Cholesterol: 15mg