Lavender Lemon Shortbread Cookies

Lavender Lemon Shortbread Cookies
Christopher Mohs

I received this recipe from Marc J. Sievers, cookbook author and entertainment guru extraordinaire for my feature on The Garden Party. Let’s just say this recipe was absolutely perfect for the piece. This flavor combination is by far one of my favorites and Marc makes it so easy to whip this delicious cookie up.

“When I want to make something homemade for a special treat my go-to recipe is my Lavender Lemon Shortbread Cookies!  They are buttery and crisp, and have such a well-rounded flavor that pairs perfectly with black tea (my favorite is Earl Grey Lavender) with honey and cream.” Marc describes his recipe via his website.

If you are a fan of shortbread cookies, lemon, or lavender, then what are you waiting for! Whip up this delicious cookie this summer.

Enjoy!

Christopher Mohs Signature

Lavender Lemon Shortbread Cookies

by Marc J. Sievers

Ingredients:

  • Butter – 1 stick, unsalted, at room temperature
  • Sugar – ⅓ cup, granulated
  • Vanilla – ½ teaspoon, pure extract
  • Sea Salt – ⅛ teaspoon
  • Honey – 2 tablespoons
  • Lemon Zest – 1 ½ tablespoons
  • Flour – 1 cup + 2 tablespoons, all-purpose
  • Lavender – 2 tablespoons, dried, lightly chopped

Directions:

Preheat the oven to 350 degrees F.

In the bowl of an electric mixer fitted with a paddle attachment set to medium speed, mix together butter and sugar until light and fluffy, about 5 minutes. Add the vanilla, sea salt, honey, and lemon zest and mix until well incorporated.

Next, with the mixer running on low speed, add the flour and lavender. Mix until the dough comes together, Place the dough on a lightly floured surface and gently shape into a flat disk. Wrap in plastic wrap and refrigerate for 30 minutes.

Remove the dough and place onto a floured surface. Roll the dough out to 1/4-inch thickness and use a fluted edged cutter to cut out cookies. Gather excess dough and repeat process of rolling and cutting. Place cookies onto a parchment lined baking sheet. Place the pan into the refrigerator for another 15 minutes.

Remove from the refrigerator, place into the preheated oven and bake for 14-18 minutes, or until the edges begin to turn a light brown. Transfer cookies to a wire rack to cool completely.