My mom is officially retired! Her last day of work was March 28th, and this weekend we celebrated her retirement. Her favorite color is purple, which inspired me to experiment with lavender in my baking. I’ve never eaten or cooked with it before, but in honor of the spring season I thought lemon and lavender sounded perfect. I already had a shortbread cookie recipe that I used for raspberry stained glass cookies at Christmas. So I just added some lemon zest and culinary lavender, and lavender lemon shortbread cookies were born!
These turned out amazingly well! I was a little nervous that the lavender might be a bit overpowering, judging by the strong scent that rose from the package (which I ordered from Amazon to save myself from driving all over town searching for it). But it turned out to be perfectly subtle. It boosted the flavor without being strong. The lemon icing complimented it beautifully, and they were a hit with the whole family.
There were seven of us at my mom’s house before dinner and the winery, and I had a total of 19 cookies. They were ALL gone within a couple of hours of laying them out on the plate! Everyone loved them, and I will definitely be making them again…probably this week for my coworkers who wanted to try some when I talked about them at work. My cookie cutters were kind of large, so if you make the standard size shortbread cookies it should yield about 3 dozen.
Without further adieu, I give you…Lavender Lemon Shortbread Cookies!
- 1 cup butter
- 3/4 cup sugar
- 2 cups flour
- 1/2 tsp vanilla
- 1/2 tsp almond extract
- Zest from half a lemon, plus a good big squeeze of juice
- 1 1/2 – 2 tsp ground culinary lavender
- 1 Tbs almond milk
- 1 cup powdered sugar
- 1 Tbs light corn syrup
- 1/2 tsp lemon extract
- 1 Tbs almond milk
- Preheat oven to 350 degrees
- Beat butter in a large bowl until soft and creamy. Add sugar, vanilla and almond extracts and continue beating until fluffy.
- Blend in lavender and lemon zest, then beat in flour until well combined. If dough is a little crumbly, then add almond milk a little at a time until dough comes together.
- Cover with plastic wrap and refrigerate for at least 20 minutes
- Turn dough onto floured surface and roll to 1/4 inch thickness and cut with cookie cutter of your choice. Place cookies on parchment paper lined cookie sheet, then bake for 12-15 minutes, or until cookies start to turn golden
- while cookies are cooling, mix powdered sugar, lemon extract and sugar together. Stir in almond milk a little at a time until icing reaches drizzling consistently.
- Place parchment paper under cookies on cooling rack. Using a spoon, drizzle icing over cookies, the let them dry until icing hardens.
- I also made a small batch of buttercream icing and dyed it yellow to draw centers and lines on flowers, but this is optional
These would be perfect for Easter, or even a spring tea party. They would go so well with tea and honey! I’m adding this to my go-to cookie list for sure. If you try them, I hope you enjoy them as much as my family did. Happy baking!