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These crumbly citrus and flower shortbread treats blend tangy lemon with soft floral hints for an upscale spin on a beloved classic. Adding the lemon icing gives an extra burst of zesty sweetness, making them perfect companions for afternoon drinks, fancy get-togethers, or anytime you want something both simple yet totally unforgettable.
I first whipped these up for my sister's backyard shindig. My kitchen smelled amazing, and everyone kept talking about how well the flavors worked together—not overly flowery, not too lemony, just right in every way.
What You'll Need
- All purpose flour: Gives these cookies their soft, crumbly feel
- Powdered sugar: Creates that melt-in-your-mouth texture better than regular sugar
- Kosher salt: Brings out all the tastes without making anything salty
- Fresh lemon zest: Packs those natural oils that bring real citrus punch
- Dried edible lavender: Adds gentle flower notes – make sure to grab the food-grade stuff
- Cold butter: Stops the dough from flattening out and makes those signature shortbread texture
- Vanilla extract: Softens the zingy lemon with some cozy sweetness
- Lemon juice: Puts tanginess in both the cookies and topping for extra zing
- Meringue powder: Makes the icing harden nicely without using raw eggs
Easy Baking Steps
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- Mix the dry stuff:
- Put your flour, powdered sugar, salt, lemon zest and lavender in the food processor and run it till everything's mixed up good. This makes sure you'll taste both lemon and lavender in every bite you take.
- Add your butter:
- While the processor's running, toss in cold butter chunks one spoon at a time. You'll see it change from powdery to moist crumbs that look kinda like damp sand. Doing it this way spreads the butter evenly without working the dough too much.
- Pull the dough together:
- Pour in vanilla and lemon juice, then give it a few quick pulses until it forms a ball. Don't go overboard here or your cookies might turn out tough instead of tender.
- Form and slice:
- Dump the dough onto your counter, grab any loose pieces, and shape it into a flat disk. Push it into a parchment-lined square pan, then slice into squares while it's still soft. Cutting now helps you get perfect shapes later.
- Poke holes and chill:
- Stick the dough all over with a toothpick, then pop it in the fridge for 30 minutes. The holes keep air bubbles away, and cooling the butter makes the texture turn out just right.
- Bake them up:
- Cook at 300°F for about 45 minutes until the top turns golden. The lower heat helps everything cook evenly without the outside getting too brown too fast.
- Re-cut and cool down:
- While they're still warm, cut along your original lines again, then let them cool completely in the pan. This second cut gives you nice clean edges while the cookies aren't fully hardened yet.
- Add lemon topping:
- Stir together powdered sugar, meringue powder, and lemon juice until smooth, then dip the tops of your cooled cookies. The meringue powder gives your icing a slight shine that looks really fancy.
- Final touches:
- Sprinkle extra lavender or lemon zest on the wet icing, then wait 4-6 hours for it to dry completely before putting them away. Being patient means the icing gets hard enough so you can stack them later.
The lavender in these cookies totally changed how I think about flower flavors in baked goods. I used to worry lavender would make things taste like perfume, but this tiny amount mixed with bright lemon creates something that smells and tastes amazing without going overboard. My kid now wants these instead of cake on her birthday.
Keeping Them Fresh
These buttery cookies actually taste better after sitting for a day or two as their flavors deepen. Keep them in a sealed container at room temp for up to two weeks with no quality loss. For longer storage, put the fully cooled treats in freezer bags with parchment paper between layers and freeze up to six months. Just let them sit out for about an hour before you want to eat them.
Swap-Out Options
Don't have lavender? Try fresh rosemary instead for a different but equally tasty herbal flavor. You can also use orange or lime zest instead of lemon for a fresh citrus twist. If you need gluten-free cookies, swap in a good measure-for-measure gluten free flour blend, but you might need to add another tablespoon of butter to get the dough consistency just right.
Ways To Enjoy
These fancy cookies make any coffee or tea time feel special with their pretty look and grown-up flavors. They taste especially good with Earl Grey or chamomile tea. For a fancier dessert, stick two cookies together with a thin spread of lemon curd or lavender honey frosting. In summer, crumble them over vanilla ice cream with some fresh berries for a quick but impressive sweet treat.
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These treats are my favorite for any special event, mixing classic charm with flavors nobody forgets.
Frequently Asked Questions
- → Can I make these cookies without a food processor?
Sure thing, you can skip the food processor and grab a pastry cutter or a pair of knives instead. Just work the cold butter into your dry stuff until it looks crumbly. Then mix your wet ingredients in by hand till everything comes together. It'll take more elbow grease but you'll end up with pretty much the same yummy results.
- → What can I substitute for meringue powder in the icing?
Don't worry if you're out of meringue powder. Just leave it out and whip up a simple mix with powdered sugar and lemon juice. The meringue powder just helps the topping get firm, but a basic glaze works fine too. Want some extra shine? Try adding a tiny bit of corn syrup.
- → Where can I find dried edible lavender?
You can grab food-grade lavender at gourmet shops, herb stores, local farmers markets, or many online shops. Just make sure you buy lavender that's marked as edible or for cooking. Don't use craft or decoration lavender as it might have chemicals that aren't safe to eat.
- → Can I freeze these cookies?
You bet these squares freeze really well. Pack them in a sealed container with some parchment between the layers and they'll stay good for 3-6 months. Let them warm up to room temp before eating. Or freeze them without the topping and add it after thawing if you want them looking super fresh.
- → How do I know when the shortbread is properly baked?
Your squares are done when they turn a pale golden color on top but aren't dark brown. The edges should be a bit darker than the middle. When you gently touch them, they should feel solid. If they're still soft and doughy, they need more time. But watch out - leave them too long and they'll get too crunchy and break easily.
- → Can I use fresh lavender instead of dried?
Dried lavender works best for baking since its flavor is stronger, but fresh lavender buds can work too. You'll need to use about double the amount if you go fresh. Just make sure you're using untreated lavender that's meant for eating, and pick off any stems before mixing it into your dough.