Lemon Lavender Shortbread Cookies

Lemon Lavender Shortbread Cookies

Yield: 24 “One-Bite” Cookies

Ingredients

2 cups Cake Flour + bench flour

2 cups unbleached Flour

1/8 tsp. Baking Powder

2 cups Unsalted Butter (Plugra or Beurre d’Isigny Ste. Mére – Higher butter fat content)

1/8 tsp. Kosher Salt

¼ tsp. Madagascar Bourbon Vanilla

½ cup Sugar (Castor if on-hand)

Zest of 1 Lemon

¼ cup Corn Syrup

2 T Lemon Extract

2 T Lemon Juice (Italian blend preferred if you don’t squeeze your own)

1/8 cup Lavender (edible) whole

¼ cup Lavender (edible) crushed with a mortar and pestle

¼ cup finely diced Candied Lemon (Trader Joe’s sells a bag that taste simply delightful)

Method

1. Pre-heat oven to 350 degrees, grease a cookie sheet
2. Sift the two flours and baking powder together in a medium size bowl
3. Beat on low speed until light and fluffy (may take up to 5 minutes) the butter, salt, vanilla, sugar, lemon, corn syrup and lemon zest
4. On medium speed, slowly add in lemon extract, lemon juice, lavender and candied lemon until all is incorporated
5. Refrigerate 15 minutes
6. Lightly dust counter top with flour and begin to roll out dough until about ¼ inch thick
7. Using a cookie cutter, cut out as many cookies as you can and then re-roll dough and repeat until the dough is gone
8. Bake on a greased cookie sheet for 12 minutes
9. Let cool on a baking sheet
10. Store in an airtight container up to 1 week

Enjoy!