Lemony Lavender Shortbread Cookies
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 24
Ingredients
1-1/2 cups unsalted butter, softened2/3 cup granulated sugar1/4 cup confectioners' sugar, sifted4 tablespoons dried lavender blossoms2 teaspoons freshly gated lemon zest2-1/2 cups all-purpose flour, sifted1/2 cup cornstarch1/4 teaspoon salt1 teaspoon vanilla extract
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.
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.
Nutritional Info 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
Member Reviews