Lavender Shortbread Cookies
With just five ingredients, these lightly scented shortbread cookies infused with lemon zest and lavender flowers are the perfect way to welcome spring. They’re not too sweet or too intense with flavor, and they are loved by adults and kids -- the perfect addition to Easter brunch or afternoon tea!
Ingredients
- 1 1/4 cup dairy-free margarine, (or 2 1/2 sticks plant-based butter, room temperature)
- 3 1/2 cups all-purpose flour
- 1 cup sugar
- 2 tablespoons dried lavender flowers
- 2 lemons, (zested)
- 1/4 teaspoon salt
Instructions
- Preheat oven to 350 degrees F.
- Using an electric stand mixer with paddle attachment, combine margarine and sugar in a bowl and mix.
- In a separate bowl, sift together flour and salt.
- Add flour mixture to butter mixture and mix on low speed until dough is created, then fold in lavender flowers and lemon zest.
- Remove from bowl and place on a flour-dusted surface and shape into a large disc.
- Wrap in plastic wrap and store in the refrigerator for at least 30 minutes.
- After 30 minutes, remove from refrigerator, roll into ½ inch-thick slab, and cut with a preferred cookie cutter.
- Place on an ungreased cookie sheet and sprinkle with extra sugar.
- Bake until edges start to brown (about 20-25 minutes).
- Remove and cool to room temperature, then serve.