Best Lavender Shortbread Cookies Recipes

LAVENDER SHORTBREAD COOKIES

Steps:

• 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. Divide dough into two balls, wrap in plastic wrap and flatten to about 1inch thick. Refrigerate until firm, about 1hour.
• Preheat the oven to 325 degrees F (165 degrees C). On a lightly floured surface, roll the dough out to 1/4 inch thickness. Cut into shapes with cookie cutters. Cookie stamps will work well on these too. Place on cookie sheets.
• Bake for 18 to 20 minutes in the preheated oven, just until cookies begin to brown at the edges. Cool for a few minutes on the baking sheets then transfer to wire racks to cool completely.

LAVENDER SHORTBREAD COOKIES

Steps:

• Cream butter, sugar, vanilla, and lemon extract.
• Add flour, lavender flowers, and salt. (If dough is sticky, add additional 1/4 cup of flour-- dough should be soft and not sticky.).
• Chill 1-2 hours.
• Preheat oven to 325 degrees.
• On a lightly floured surface, roll out dough about 1/4 inch thick.
• Cut out shapes with cookie cutters and place on ungreased cookie sheet).
• Bake 10-15 minutes or until cookies are lightly browned around the edges.
• Place cookies on cooling rack.

LAVENDER SHORTBREAD COOKIES

Steps:

• Preheat oven to 325 degrees F.
• Prepare an 8-inch square baking pan by lining it with aluminum foil and coating the foil lightly with a vegetable oil spray.
• Cream the butter until light and fluffy.
• Stir in the sugar, lavender, spearmint and cinnamon.
• Work in the flour and blend until the mixture is crumbly.
• Scrape it into the prepared pan and spread until level, pressing lightly to compact it evenly.
• Bake 25 to 30 minutes, or until lightly golden around the edges.
• Gently lift both the foil and shortbread out of the pan onto a cutting surface.
• Slice the bars with a serrated knife.
• transfer to a wire rack to cool completely.
• Store in a tightly sealed tin.

LAVENDER SHORTBREAD COOKIES - VEGGIECUREAN

Steps:

• Preheat oven to 350 degrees F.
• Using electric stand mixer with paddle attachment, combine margarine and sugar in bowl and mix together.
• In separate bowl, sift together flour and salt.
• Add flour mixture to butter mixture and mix on low speed until dough created, then fold in lavender flowers and lemon zest.
• Remove from bowl and place on flour-dusted surface and shape into large disc.
• Wrap in plastic wrap and store in refrigerator for at least 30 minutes.
• After 30 minutes, remove from refrigerator, roll into ½ inch-thick slab, and cut with preferred cookie cutter.
• Place on ungreased cookie sheet and sprinkle with extra sugar.
• Bake until edges starts to brown (about 20-25 minutes).
• Remove and cool to room temperature, then serve.

LAVENDER SHORTBREAD COOKIES

Steps:

• Cover baking sheets w/parchment paper. Cream together butter, sugar, lavender, anise extract, orange zest, and macadamia nuts, until fluffy (3min). Add flour, cornstarch, & salt; mix well. Divide dough in half; flatten & wrap in plastic.
• Chill until firm (To help flavors meld together, I like to store dough in the freezer for 1 week or more).
• On floured board, roll out dough 3/8" thick. Cut into 1 1/2" squares. Bake 1" apart; Prick squares w/fork several times. Bake in preheated oven 325', 20-25 min. Cool slightly & sprinkle w/lavender sugar.
• Store in tin cookie boxes or sealed containers.