Description
Delight in the aroma of these Mother’s Day Lemon Lavender Shortbread cookies, a perfect blend of zesty lemon and fragrant lavender. Celebrate mom with a treat that’s both easy to make and delicious.
Ingredients
Scale
- 1 cup unsalted butter, softened
- 3/4 cup granulated sugar
- Zest of 2 lemons
- 1 tablespoon dried culinary lavender buds
- 2 cups all-purpose flour, sifted
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
Instructions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a mixing bowl, cream together the softened butter and granulated sugar until light and fluffy, about 3 minutes.
- Add lemon zest, dried lavender buds, salt, and vanilla extract; mix until well combined.
- Gradually fold in the sifted flour until just combined; avoid overmixing for tender cookies.
- Scoop tablespoon-sized rounds of dough onto the prepared baking sheet, leaving space between each cookie.
- Bake for 12-15 minutes or until edges are lightly golden brown. Allow to cool on wire racks before serving.
Notes
- For an extra twist, try substituting lavender with finely chopped rosemary or adding white chocolate chips for sweetness.
- A sprinkle of sea salt on top before baking can enhance the flavors beautifully.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 120
- Sugar: 6g
- Sodium: 30mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: <1g
- Protein: <1g
- Cholesterol: 20mg