Meyer Lemon and Lavender Shortbread
Shortbread with a hint of herbiness from lavender and sunshine from the Meyer lemon.
Ingredients
- .75 cup butter softened
- .5 cup granulated sugar
- .25 tsp salt
- 2 TB Meyer lemon zest
- 3 TB Meyer lemon juice
- 1 tsp dried lavender
- 1.5 cups all-purpose flour
Instructions
- Preheat the oven to 300℉.
- In the bowl of a stand mixer fitted with a paddle attachment, cream together the butter, sugar and salt on medium speed until the mixture is moderately fluffy.
- Add the zest, juice and lavender and continue mixing until it's fluffy.
- Add half the flour and continue mixing until it’s incorporated before adding the other half. Continue mixing until it forms a smooth dough.
- Place dough between two sheets of parchment paper and roll the dough to no less than 1/2-inch thickness. Refrigerate for one hour.
- Cut out cookies and place on a baking sheet lined with parchment paper or a silpat.
- Bake for 20 to 25 minutes and there is very slight browning around the bottom, but the cookies should not have a lot of color, otherwise, they're overcooked.