Lavender Shortbread Cookies

Name: Lavender Shortbread Cookies
Prep time: 1 h 40 min
Cook time: 1 h 40 min
Total time: 1 h 40 min
Yield: 24
Cuisine: Global
Ingredients: 341 grams butter, softened; 30 grams sifted confectioners sugar; 64 grams cornstarch; 313 grams all-purpose flour; 2 Tbsps finely chopped fresh lavender; 1 Tbsp chopped fresh mint leaves; 1 teaspoon grated lemon zest; 0 teaspoons salt; 133 grams white sugar

If you have around 1 hour and 40 minutes to spend in the kitchen, Lavender Shortbread Cookies might be a tremendous lacto ovo vegetarian recipe to try. This recipe serves 24. This dessert has 186 calories, 1g of protein, and 12g of fat per serving. A mixture of mint leaves, lemon zest, cornstarch, and a handful of other ingredients are all it takes to make this recipe so tasty. Rosewater Lavender Shortbread, Apricot Clafouti With Lavender & Pecans, and Blueberry-Lavender Sauce and Ginger Snap Ice Cream Cups are very similar to this recipe.

Instructions

In a medium bowl, cream together the butter, white sugar and confectioners' sugar until light and fluffy.

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Powdered Sugar

Granulated Sugar

Butter

Cream

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Bowl

Mix in the lavender, mint and lemon zest.

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Lemon Zest

Fresh Lavender

Mint

Combine the flour, cornstarch and salt; mix into the batter until well blended. Divide dough into two balls, wrap in plastic wrap and flatten to about 1inch thick. Refrigerate until firm, about 1hour.

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Corn Starch

Dough

All Purpose Flour

Salt

Wrap

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Plastic Wrap

Preheat the oven to 325 degrees F (165 degrees C). On a lightly floured surface, roll the dough out to 1/4 inch thickness.

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Dough

Roll

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Oven

Cut into shapes with cookie cutters. Cookie stamps will work well on these too.

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Cookie Cutter

Place on cookie sheets.

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Baking Sheet

Bake for 18 to 20 minutes in the preheated oven, just until cookies begin to brown at the edges. Cool for a few minutes on the baking sheets then transfer to wire racks to cool completely.

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Baking Sheet

Oven