





Ingredients
![]() |
1 Cup Unsalted Butter, Softened |
|
1/2 Cup Powdered Sugar |
|
2 Cups All-purpose Flour |
|
1 Tablespoon Dried Lavender |
![]() |
Zest Of 1 Lemon | ![]() |
1 Tablespoon Fresh Lemon Juice |
![]() |
1/4 Teaspoon Salt |
|
Step: 1 In A Mixing Bowl, Cream Together The Softened Butter And Powdered Sugar Until Light And Fluffy. |
|
Step: 2 Add The All-purpose Flour, Lemon Zest, Lemon Juice, Dried Lavender, And Salt To The Butter Mixture. Mix Well To Incorporate The Flavors. |
|
Step: 3 Gradually Add The More All-purpose Flour To The Mixture, Mixing Until A Soft Dough Forms. Be Careful Not To Overmix. |
|
Step: 4 Place The Dough Onto A Lightly Floured Surface And Shape It Into A Log, About 1 1/2 Inches (4 Cm) In Diameter. Refrigerate For At Least 30 Minutes To Firm Up. |
![]() |
Step: 5 Once Chilled, Remove The Dough Log From The Refrigerator. Using A Sharp Knife, Slice The Log Into 1/4-inch (0.6 Cm) Thick Rounds. Place The Rounds Onto The Prepared Baking Sheet, Spacing Them About 1 Inch (2.5 Cm) Apart. |
|
Step: 6 Bake The Cookies In The Preheated Oven For Approximately 12-15 Minutes, Or Until The Edges Turn Golden Brown. The Centers May Still Appear Slightly Soft, But They Will Firm Up As They Cool. |
![]() |
Step: 7 Remove The Baking Sheet From The Oven And Allow The Cookies To Cool On The Sheet For A Few Minutes Before Transferring Them To A Wire Rack To Cool Completely. |
![]() |
Step: 8 Once The Cookies Are Completely Cooled, You Can Enjoy Them As They Are Or Dust Them With Powdered Sugar For An Extra Touch. |
These Lemon Lavender Shortbread Cookies Are Perfect For Tea Time Or As A Sweet Treat Any Time Of The Day. Enjoy!
Instructions
![]() |
1 Cup Unsalted Butter, Softened |
|
1/2 Cup Powdered Sugar |
|
2 Cups All-purpose Flour |
|
1 Tablespoon Dried Lavender |
![]() |
Zest Of 1 Lemon | ![]() |
1 Tablespoon Fresh Lemon Juice |
![]() |
1/4 Teaspoon Salt |
|
Step: 1 In A Mixing Bowl, Cream Together The Softened Butter And Powdered Sugar Until Light And Fluffy. |
|
Step: 2 Add The All-purpose Flour, Lemon Zest, Lemon Juice, Dried Lavender, And Salt To The Butter Mixture. Mix Well To Incorporate The Flavors. |
|
Step: 3 Gradually Add The More All-purpose Flour To The Mixture, Mixing Until A Soft Dough Forms. Be Careful Not To Overmix. |
|
Step: 4 Place The Dough Onto A Lightly Floured Surface And Shape It Into A Log, About 1 1/2 Inches (4 Cm) In Diameter. Refrigerate For At Least 30 Minutes To Firm Up. |
![]() |
Step: 5 Once Chilled, Remove The Dough Log From The Refrigerator. Using A Sharp Knife, Slice The Log Into 1/4-inch (0.6 Cm) Thick Rounds. Place The Rounds Onto The Prepared Baking Sheet, Spacing Them About 1 Inch (2.5 Cm) Apart. |
|
Step: 6 Bake The Cookies In The Preheated Oven For Approximately 12-15 Minutes, Or Until The Edges Turn Golden Brown. The Centers May Still Appear Slightly Soft, But They Will Firm Up As They Cool. |
![]() |
Step: 7 Remove The Baking Sheet From The Oven And Allow The Cookies To Cool On The Sheet For A Few Minutes Before Transferring Them To A Wire Rack To Cool Completely. |
![]() |
Step: 8 Once The Cookies Are Completely Cooled, You Can Enjoy Them As They Are Or Dust Them With Powdered Sugar For An Extra Touch. |
These Lemon Lavender Shortbread Cookies Are Perfect For Tea Time Or As A Sweet Treat Any Time Of The Day. Enjoy!