Description
To truly appreciate this recipe, one must understand what makes shortbread unique in the world of biscuits. Traditional shortbread is characterized by its high fat content—specifically butter—and the absence of leavening agents like baking powder or soda. The result is a dense, crumbly, and incredibly rich cookie. The Lemon-Lavender Shortbread Hearts take this classic foundation and infuse it with layers of aromatics.
Ingredients
- 1 cup (225 g) unsalted butter, softened
- ½ cup (100 g) granulated sugar
- 2 cups (250 g) all-purpose flour
- 2 teaspoons dried culinary lavender (lightly crushed)
- Zest of 1 large lemon
- ½ teaspoon vanilla extract
- Pinch of salt
Instructions
Step 1: Prepare Dough
- In a large bowl, cream butter and sugar until light and fluffy.
- Mix in lemon zest, lavender, and vanilla.
- Gradually add flour and salt, mixing until dough just comes together.
- Shape dough into a disk, wrap in plastic, and chill for 30 minutes.
Step 2: Shape Cookies
- Preheat oven to 325°F (160°C). Line baking sheet with parchment.
- Roll dough on a lightly floured surface to ¼-inch thickness.
- Cut out heart shapes with a cookie cutter.
- Place cookies on prepared sheet, spacing slightly apart.
Step 3: Bake
- Bake for 12–15 minutes, until edges are lightly golden.
- Cool on sheet for 5 minutes, then transfer to wire rack.
Notes
For an elegant touch, drizzle the shortbread hearts with a simple lemon glaze or sprinkle lightly with powdered sugar before serving. They pair beautifully with a cup of tea or a glass of sparkling lemonade, making them perfect for gifting or a special occasion.
- Prep Time: 20minutes
- Cook Time: 15minutes
- Category: Dessert
- Method: Baking
- Cuisine: European
Nutrition
- Serving Size: 2cookies
- Calories: 150kcal
Keywords: Floral lemon shortbread cookies, Lavender infused butter biscuits, Citrus lavender heart cookies, Heart shaped botanical shortbread