Lemon Lavender Shortbread Cookies. These lemon lavender shortbread cookies are especially tasty if you use Meyer lemons, but any lemon will work. Most lavender varieties are edible, but some are tastier than others. Lavandula angustifolia is my favorite variety to use.

The lavender combined with the rich shortbread cookies is a match made in heaven, and the glaze adds just enough sweetness to bring all the flavors together. To up the ante on these cookies, I mixed together lemon sugar to sprinkle on top of the baked cookies and threw in a bit of dried lavender flowers for a subtle floral note. The lemon sugar is exactly what it sounds like - granulated sugar mixed with lemon zest. You can have Lemon Lavender Shortbread Cookies using 7 ingredients and 6 steps. Here is how you cook it.

Ingredients of Lemon Lavender Shortbread Cookies

You need 1 1/2 cup of all purpose flour.
Prepare 1 tsp of dried lavender buds (flowers) finely ground.
Prepare 1 tsp of dried lemon peel, finely shredded.
Prepare 1/4 tsp of salt.
You need 3/4 cup of butter (one and a half sticks), softened.
You need 1 cup of powdered sugar.
Prepare 1 tbsp of milk.

I like to mix this together when I mix the shortbread dough. Magic happens when lemon, lavender, butter, and sugar meet in the oven. Infused with notes of bright lemon, floral lavender, and sweet vanilla, these buttery lemon lavender shortbread cookies are absolute bliss (and the ideal cookie to bring a touch of spring into your kitchen!). These Lemon Lavender Shortbread Cookies are super easy to make - six ingredients, ten minutes in the oven and a house filled with the sweet aroma of citrus and lavender.

Lemon Lavender Shortbread Cookies step by step

In a medium bowl mix flour, ground lavender buds, lemon peel and salt. Set aside..
In a large mixing bowl beat the butter with an electric mixer on medium to high speed for 30 seconds. Add the powdered sugar and milk and beat until its thoroughly mixed well..
Beat in as much of the flour mixture as you can with the electric mixer. Finish stirring in what flour you have left by hand if needed..
On a floured surface roll the dough into a 10 inch log. Wrap the dough in plastic wrap or parchment paper and chill until the dough is firm. (2 to 24 hours).
Once dough is chilled, preheat oven to 350°. Cut the dough roll into 1/4 inch slices and put the slices onto a parchment paper lined cookie tray..
Bake for 10 minutes until the edges are slightly browned. Cool either on parchment paper or on a wire rack..

But be warned.you can't have just one, so you would be wise to make extra. In a medium bowl, cream together the butter, white sugar and confectioners' sugar until light and fluffy. Mix in the lavender, mint and lemon zest. Combine the flour, cornstarch and salt; mix into the batter until well blended. In a medium bowl, mix the sugar with the chopped lavender and grated lemon zest.