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Nutritional Info
  • Servings Per Recipe: 24
  • Amount Per Serving
  • Calories: 192.3
  • Total Fat: 12.0 g
  • Cholesterol: 32.0 mg
  • Sodium: 101.9 mg
  • Total Carbs: 19.9 g
  • Dietary Fiber: 0.4 g
  • Protein: 1.5 g

View full nutritional breakdown of Lemony Lavender Shortbread Cookies calories by ingredient
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Lemony Lavender Shortbread Cookies

Submitted by: NAUGHTYKATMRP
Lemony Lavender Shortbread Cookies

Introduction

This recipe seems decadent, but consumed in moderation, it can be a tasty AND healthy treat. Lavender is used mainly for aromatherapy to treat such conditions as depression, amenorrhea, burns, acne, rashes, arthritis, athlete's foot, carpal tunnel syndrome, psoriasis, vaginitis, insomnia, pain, palpitations, anxiety and nervousness. The flower buds have been used for centuries in bathing products, so most people don't know how wonderful it can be in the kitchen. Not only is it good for you (supplying 8% of the RDA of Vitamin A), but it makes the not just the kitchen, but the entire house smell wonderful when cooking, so you get the aromatherapy properties as well. This recipe seems decadent, but consumed in moderation, it can be a tasty AND healthy treat. Lavender is used mainly for aromatherapy to treat such conditions as depression, amenorrhea, burns, acne, rashes, arthritis, athlete's foot, carpal tunnel syndrome, psoriasis, vaginitis, insomnia, pain, palpitations, anxiety and nervousness. The flower buds have been used for centuries in bathing products, so most people don't know how wonderful it can be in the kitchen. Not only is it good for you (supplying 8% of the RDA of Vitamin A), but it makes the not just the kitchen, but the entire house smell wonderful when cooking, so you get the aromatherapy properties as well.
Number of Servings: 24

Ingredients

    1-1/2 cups unsalted butter, softened
    2/3 cup granulated sugar
    1/4 cup confectioners' sugar, sifted
    4 tablespoons dried lavender blossoms
    2 teaspoons freshly gated lemon zest
    2-1/2 cups all-purpose flour, sifted
    1/2 cup cornstarch
    1/4 teaspoon salt
    1 teaspoon vanilla extract

Directions

In a medium bowl, cream together the butter, granulated sugar, and confectioners' sugar until light and fluffy. Add lavender blossoms, vanilla extract, and lemon zest. In another bowl, combine flour, cornstarch, and salt, and mix well. Slowly add to butter mixture until well blended. Divide dough into 2 balls, wrap in plastic wrap, and flatten to about 1-inch thick. (This is important because it's difficult to flatten cold dough.) Refrigerate until firm enough to roll, but not stiff (30 minutes to 1 hour depending on your refrigerator temperature.)

Preheat oven to 325 degrees F (165 C). On a lightly floured surface, roll dough to 1/4-inch thick. Cut into shapes with cookie cutters and place on cookie sheets lightly sprayed with Pam or other cooking spray. Bake for 20-25 minutes just until the edges begin to brown. (My oven takes 22 minutes.) Cool for a few minutes on the baking sheets (very important, as they will break if you try to move them while hot), then transfer to wire racks to cool completely. The cookies will firm up and have a medium-crisp texture upon cooling.

Makes 24 cookies.

Note: I use a 3-inch star-shaped cookie cutter, so quantities may vary with different shapes. You can also roll the 2 dough balls into logs, rather than flattening before chilling, and slice 1/4-inch rounds rather than cutting shapes. Again, quantities may vary with this method.

Number of Servings: 24

Recipe submitted by SparkPeople user WYLCHILD.






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