Lemon-Lavender Shortbread
Serves: Makes 16 Squares
 
Ingredients
  • 1 cup salted butter, softened
  • ½ cup confectioners’ sugar
  • ¼ cup firmly packed light brown sugar
  • 1 tablespoon fresh lemon zest
  • 1½ teaspoons lemon extract
  • ¼ teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 1 teaspoon dried culinary lavender
  • ¼ teaspoon fine sea salt
  • Garnish: fresh lavender flowers*
Instructions
  1. Preheat oven to 300°.
  2. Line an 8-inch square baking pan** with parchment paper, letting ends extend over edges of pan. Spray lightly with cooking spray.
  3. In a large mixing bowl, beat together butter, confectioners’ sugar, brown sugar, lemon zest, lemon extract, and vanilla extract at medium-high speed with a mixer until light and creamy, 2 to 3 minutes.
  4. In a medium bowl, whisk together flour, lavender, and salt until combined. Add to butter mixture, beating until incorporated. Press dough into prepared pan. (Use a latex glove or lightly dampen hands with water to prevent dough from sticking to hands, if desired.)
  5. Bake until edges of shortbread are golden brown and a wooden pick inserted in center comes out clean, 45 to 50 minutes. Using the blunt end of a bamboo skewer, press holes into warm shortbread at even intervals. Let shortbread cool completely in pan on a wire rack.
  6. Using parchment paper as handles, carefully lift shortbread from pan. Transfer shortbread to a cutting surface. Using a large sharp knife and pressing downward to create clean cuts, trim and discard rough edges. Cut into 16 squares.
  7. Garnish serving platter with fresh lavender flowers, if desired.
Notes
* We used lavender from Gourmet Sweet Botanicals, 800-931-7530, gourmetsweetbotanicals.com.

**We used Wilton Perfect Results.
Recipe by TeaTime Magazine at https://teatimemagazine.com/lemon-lavender-shortbread/