May 4, 2013

Lemon Lavender Shortbread

More Meyer lemon love - this recipe works with lemons or Meyer lemons. The lavender (use culinary grade) adds such a delicate, sophisticated flavor and aroma. Shortbread isn't the type of treat I gravitate towards, but I'm not sure why. These cookies are delightful and pretty.

Lemon Lavender Shortbread
from Pastry Affair

1/2 cup (113 grams) butter, room temperature
1/3 cup (45 grams) powdered sugar
Zest of 2 lemons, divided (or Meyer lemons)
1/2 teaspoon lavender buds, ground or chopped finely
1 teaspoon vanilla extract
Pinch of salt
1 cup (125 grams) all-purpose flour
2 tablespoons granulated sugar

Preheat oven to 350 degrees F.

In large mixing bowl, beat together the butter, powdered sugar, zest of 1 lemon, lavender, vanilla, and salt until the mixture looks like a coarse sand. Mix in the flour until the dough comes together.

In a small bowl, mix together the remaining lemon zest and granulated sugar with your fingers until fragrant. Set aside.

On a lightly floured surface, roll out shortbread un 1/4-inch thick. Sprinkle on the lemon scented sugar and lightly press it into the shortbread with the rolling pin. Cut out shapes and transfer to a baking sheet. Bake for 8-10 minutes.

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