Lemon Lavender Shortbread Recipe

Butter: Unsalted and softened, this is the base of the shortbread, providing richness and a tender texture.

Sugar: Granulated sugar adds sweetness and helps to create a light, crisp texture.

Flour: All-purpose flour gives structure to the cookies, making them sturdy yet tender.

Lemon zest: Freshly grated, it adds a bright, citrusy flavor that complements the lavender.

Lavender: Dried and crushed, this herb adds a subtle floral note that pairs beautifully with the lemon.

Salt: A small amount enhances the flavors and balances the sweetness.

When incorporating butter and sugar in the creaming process, ensure the butter is at room temperature. This allows it to blend smoothly with the sugar, creating a light and fluffy mixture. Over-creaming can cause the cookies to spread too much during baking, so mix just until the ingredients are well combined.

• unsalted butter - Substitute with salted butter: Reduce the salt in the recipe to balance the flavors.

• unsalted butter - Substitute with margarine: Provides a similar texture and moisture content.

• granulated sugar - Substitute with powdered sugar: Creates a finer texture in the shortbread.

• granulated sugar - Substitute with coconut sugar: Adds a slight caramel flavor and is less processed.

• all-purpose flour - Substitute with whole wheat flour: Adds a nuttier flavor and more fiber, but may result in a denser texture.

• all-purpose flour - Substitute with gluten-free flour blend: Suitable for those with gluten intolerance, though texture may vary.

• lemon zest - Substitute with orange zest: Provides a different citrus flavor that complements the lavender.

• lemon zest - Substitute with lemon extract: Use a smaller amount to achieve a similar lemony flavor.

• dried lavender - Substitute with dried rosemary: Offers a different herbal note that pairs well with citrus.

• dried lavender - Substitute with dried thyme: Adds a subtle earthy flavor that complements the shortbread.

• salt - Substitute with sea salt: Provides a slightly different mineral content and flavor profile.

• salt - Substitute with kosher salt: Offers a different texture and dissolves more evenly in the dough.

• To keep your lemon lavender shortbread fresh and delightful, store them in an airtight container at room temperature. They will stay crisp and flavorful for up to one week.
• If you prefer to extend their shelf life, you can refrigerate the cookies. Place them in an airtight container or a resealable plastic bag, and they will remain delicious for up to two weeks.
• For longer storage, freezing is an excellent option. Arrange the cooled shortbread cookies in a single layer on a baking sheet and freeze until solid. This prevents them from sticking together.
• Once frozen, transfer the cookies to a freezer-safe container or a resealable freezer bag. Be sure to label the container with the date. They can be frozen for up to three months.
• When you're ready to enjoy your frozen lemon lavender shortbread, simply remove the desired amount from the freezer and let them thaw at room temperature for about 15-20 minutes. They will taste as fresh as the day you baked them.
• If you prefer warm cookies, you can reheat them in a preheated oven at 300°F (150°C) for about 5 minutes. This will revive their buttery texture and enhance the lemon and lavender flavors.
• For an extra touch of elegance, consider dusting the cookies with powdered sugar before serving. This not only adds a touch of sweetness but also makes them look even more inviting.

• Preheat your oven to 300°F (150°C). Place the lemon lavender shortbread on a baking sheet lined with parchment paper. Heat for 5-7 minutes until they are just warmed through. This method helps to revive the buttery texture without overcooking.

• Use a toaster oven set to 300°F (150°C). Arrange the cookies on the toaster oven tray and heat for 3-5 minutes. This is a quick and efficient way to reheat a small batch.

• For a microwave option, place a damp paper towel over the shortbread and heat on medium power for 10-15 seconds. Be cautious with this method as microwaving can sometimes make the cookies too soft.

• If you have an air fryer, set it to 300°F (150°C) and place the shortbread in a single layer in the basket. Heat for 2-3 minutes. This method can help maintain the crispiness of the edges.

• To enjoy them with a twist, place the shortbread on a microwave-safe plate and drizzle with a bit of lemon juice. Microwave on medium power for 10-15 seconds. The lemon juice will enhance the citrus flavor and add a delightful moistness.

• Oven: Used to bake the shortbread cookies at the specified temperature of 325°F (165°C).

• Baking sheet: A flat sheet used to place the cookies on for baking.

• Parchment paper: Lining for the baking sheet to prevent the cookies from sticking.

• Mixing bowl: A large bowl used to combine and mix the ingredients.

• Electric mixer: Useful for creaming together the butter and sugar until light and fluffy.

• Measuring cups: Used to measure out the butter, sugar, and flour accurately.

• Measuring spoons: Used to measure the lemon zest, lavender, and salt.

• Zester: A tool for grating the lemon zest finely.

• Rolling pin: Used to roll out the dough to the desired thickness.

• Cookie cutters: Used to cut the dough into desired shapes.

• Wire rack: A rack to allow the cookies to cool completely after baking.

• Spatula: Used to transfer the cookies from the baking sheet to the wire rack.

• Flour sifter: Optional, but can be used to lightly flour the surface for rolling out the dough.

Prepare ingredients in advance: Measure and set out butter, sugar, flour, lemon zest, and lavender before starting.

Use a food processor: Quickly combine butter and sugar in a food processor to save time on creaming.

Chill the dough: Place the dough in the fridge for 15 minutes before rolling to make it easier to handle.

Cut uniform shapes: Use a cookie cutter for consistent shapes, ensuring even baking.

Batch baking: Bake multiple cookies at once by using multiple baking sheets.