Lavender Shortbread Cookies – a delicious recipe with Confectioners Sugar, Dried Lavender, Butter, Lemon Zest, Flour, Egg Yolks. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
1. Preheat the oven to 350u00b0F (180u00b0C). Line a baking sheet with parchment paper.
2
2. Whisk the confectioner's sugar and lavender together in a bowl. Add the butter and lemon zest. Cream together until smooth and light in color. Add the flour and mix until well-combined. Add the egg yolks and mix just until the eggs are fully incorporated and a mass forms. Form the dough into a disk and chill in the refrigerator until firm (about 30 minutes).
3
3. Slowly and gently roll the dough out to 1.5cm thickness. Cut the dough with cookie cutters. Scalloped edges or hearts are nice. Top with colored icing if desired.
4
4. Place the cookies on the parchment-lined pan. Bake for 12-13 minutes, or until slightly golden around the edges.
595
kcal
Calories
36
g
Fat
58
g
Carbs
13
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 6 ingredients. The key ingredients include: 3/4 cups Confectioners Sugar, 1 Tablespoon Dried Lavender, 10 Tablespoons Butter, Cut Into Cubes, 1 teaspoon Lemon Zest, and more.
Yes, Lavender Shortbread Cookies falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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