Shortbread Cookies are not just for Christmas
Our 6th recipe to review from Bake the Seasons is on page 79; Lemon Lavender Shortbread.
I made these cookies for my mom’s Mothers Day Afternoon Tea. I spruced them up with a lemon glaze and I also sandwiched some of the cookies with a lemon curd.
Ingredients
- I substituted white granulated sugar for the turbinado
- always use high quality butter when making shortbread, I used Bakers Gold
- I added lemon burst bits from Sweet Tooth Fairy (available at Michaels)
Lemon-Lavender Sugar
if you really want the lemon-lavender flavour to shine, make a batch of flavour sugar
- 1/2 tablespoon dried lavender culinary
- 1 cup sugar
- 1 tablespoon Meyer lemon zest
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Put the lavender in a food processor and pulse until it is chopped into fine pieces.
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Add the sugar and lemon zest and pulse until combined.
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Lay the sugar out on a baking sheet to dry out before storing in an airtight container.
Flavour will intensify over time, perfect to add to a cup of tea.
The Dough
Easier then Rolling
If you only want circle shortbread, I never roll or use a cookie cutter. I take dough and form it in a log and refrigerate for 2-3hrs. I cut into slices and bake per recipe.
- NOTE: my dough was not coming together, but instead of water I added some lemon juice
The Results
My rating of this recipe is 4 out of 5. When I eat a shortbread I want it to melt in my mouth, I want to taste the creaminess of the butter. This shortbread was too crisp and dry for my liking.
I have made thousands of shortbread at the bakery, message me if you would like my recipe.
Since I was making these cookies for a special occasion I decided to ice with a lemon glaze and top with a candied violet. Some of the cookies I sandwiched with a lemon curd.
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