Lemon Lavender Shortbread Cookies
These soft and buttery Lemon Lavender Shortbread Cookies are a piece of heaven. The floral and citrus flavours balance perfectly together for a beautiful spring cookie recipe.
2 cups all-purpose flour, unbleached (250 g)
⅔ cup Monk Fruit Sweetener with Erythritol (Powdered)
¾ tsp. sea salt
3 Tbsp. lemon zest, freshly grated (~ 3 lemons)
1 cup butter (2 sticks) cold, cut into 1" chunks (226 g)
1 tsp. lavender buds
1 Tbsp. lemon juice, freshly squeezed
1 cup lemon glaze, optional (½ batch)
Preheat oven to 325°F (165°C/140°C fan, Gas Mark 3) with the rack in the middle position.
Line an 8 or 9" square baking dish with parchment paper, with at least two edges hanging over the dish (this will make it much easier to remove the cookies later).
In a food processor, add the flour, sugar, salt, and lemon zest. Pulse together a few times to mix.
Add the butter chunks around the flour along with the lavender buds and lemon juice. Pulse again until the dough starts to come together. Do not over process. It should still look crumbly. The dough should stick together when squeezed. If too dry, add a little more water or lemon juice and briefly incorporate.
Press the dough across the bottom of the baking dish in an even layer. Prick the dough all over with a fork.
Bake until the cookies are just golden brown, approximately 35-40 minutes. (An 8" pan may take 5-10 minutes longer as the dough is thicker).
Place the baking dish on a wire rack to cool. While still warm but not hot, remove the bars from the dish using the edges of the parchment paper. Cut into pieces (to get the triangles, cut the square into 3x3 squares first, then diagonally across the squares to get 18 triangles).
If desired, dunk or drizzle with the lemon glaze. Sprinkle a couple lavender buds or lemon zest on top of the wet glaze to set. Store in an airtight container for up to two weeks.
Cook's Notes:
- You can also make this by hand by pinching the butter into the flour mixture, or using a pastry cutter or fork. If it gets too warm from your hands, chill for a few minutes before continuing.
- It is important to cut while still warm to minimize breaking and crumbling as the dough is very tender.