Shortbread is the plain Jane of cookies. I mean no offense, but competing against slutty brownies and salted dark chocolate chip cookies, plain ‘ol shortbread doesn’t stand a chance. Its unassuming blonde exterior holds no secrets, no hidden fillings or exciting flavors. It’s just shortbread.
But maybe I’m being a little too harsh on this innocent cookie. It’s hard to deny the fact that shortbread is plain. However, it’s exactly this plainness that makes makes shortbread an excellent blank canvas for all the flavor combinations you could dream up. There’s no boundaries to your imagination when it comes to shortbread.
I decided to go with a simple lemon lavender shortbread, flavored with lemon zest and dried lavender buds. And I promise the lavender doesn’t make this taste like soap! The two flavors coalesce to fill your taste buds with fantastic lemon-lavender goodness. I think you can tell I feel pretty strongly about this cookie… How’s that for “boring” shortbread? This cookie manages to be basic yet complex, and pairs perfectly with a steaming mug of black tea and a sunny day. Enjoy!
lemon lavender shortbread
- 1/2 cup (113 grams) butter, room temperature
- 1/4 cup (50 grams) granulated sugar sugar
- Zest of 1 lemons
- 1 teaspoon dried lavender buds
- 1 teaspoon vanilla extract
- Pinch of salt
- 1 cup (120 grams) all-purpose flour
- 2 tablespoons granulated sugar
- 1/2 tsp dried lavender
Preheat oven to 350°F. Line two baking sheets with parchment paper.
Pulse the sugar, 1 tsp dried lavender, and lemon zest in a spice grinder until powdery.
Combine the sugar mixture with the butter in the bowl of a stand mixer, and beat on medium speed until combined. Add the vanilla, and beat again.
On low speed, mix in the flour and salt until just combined. Roll the dough into a 1 1/2 inch diameter log.
Pulse the 1/2 tsp dried lavender until ground up, and combine with the 2 tbsp granulated sugar in a flat dish or plate.
Roll the cookie dough log in the lavender sugar until all sides are evenly covered. Cut the log into 1/4 inch slices and place on baking sheet. Bake for 8-10 minutes.
Can be made vegan! Sub vegan sugar and solid coconut oil/vegan butter for the sugar and butter, respectively.