Lemon Lavender Shortbread - Recipe from Price Chopper
Lemon Lavender Shortbread
Enjoy this sweet and buttery shortbread with an unexpected flavor! A great finish to a spring holiday meal.
Lemon Lavender Shortbread
Our Fresh Dish contest winners are back in the kitchen today preparing a sweet and buttery shortbread, with an unexpected flavor!
Enjoy this sweet and buttery shortbread with an unexpected flavor! A great finish to a spring holiday meal.
- Sift together flour and salt. Set aside.
- Add 1 T of granulated sugar, lavender tea leaves and 1 T of lemon zest into a mortar and grind lightly (or place in a sealable bag and roll with a rolling pin)
- Add lavender and lemon mixture to remaining granulated sugar. Cream with butter until smooth and add vanilla.
- Add in dry flour mixture and stir until it forms a dough.
- Shape into a disk and wrap with plastic wrap. Chill in the refrigerator for 30 minutes.
- Roll chilled dough into ¼” thickness. Cut into the desired shape (we used a 1 ½” cookie cutter) and place onto an ungreased cookie sheet.
- Preheat oven to 325 F.
- Chill for 15 minutes.
- Bake cookies for 12-14 minutes or until lightly browned around the edges. Cool on sheet for 5 minutes, then transfer to wire rack. Let cool.
- Prepare lemon lavender glaze, gently spread on cooled cookies.
- Store in an airtight container for up to 5 days.
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Lemon Lavender Shortbread
Our Fresh Dish contest winners are back in the kitchen today preparing a sweet and buttery shortbread, with an unexpected flavor!
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