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Lemon-Lavender Shortbread Cookies

The Perfect Spring Duo

Lemon-Lavender Shortbread CookiesHere’s a recipe that tastes just like Spring. The Culinary Center of Kansas City®’s Executive Chef, Jill Garcia Schmidt, loves to break out this Lemon-Lavender Shortbread Cookie recipe at the first sign of warmer weather. She made them for our April Pop-Up Lunch.

It’s an elegant cookie that is super easy to make, and it guarantees a smile when you savor its delicate flavor.

tag us @kcculinaryNow you can bake up that smile at home… and share your cookies (and your smile) on social media! Try it out. We’d love to see your cookies (and your springy smile). Post a pic and tag us @kcculinary.

(p.s. Look for our next Pop-Up Lunch on Tuesday, May 21, where we’ll be celebrating National BBQ Month.)

Lemon-Lavender Shortbread Cookies

  • 2 cups powdered sugar
  • 5 cups all-purpose flour
  • 1 teaspoon salt
  • 9 tablespoons butter, softened
  • 1 tablespoon lemon extract
  • 1 cup lemon zest
  • ¼ cup culinary lavender

Preheat oven to 275 degrees. Grease an 11 x 17-inch baking sheet.

In a mixing bowl, combine the powdered sugar, flour and salt. Add in butter, lemon extract, lemon zest and lavender. Combine until you have a crumbly dough.

Spread dough over the bottom of the baking sheet, then roll dough evenly over tray. Prick the surface of the dough with a fork evenly in rows.

Bake for 50 minutes. Remove baking sheet and cut the shortbread into pieces with a knife. Return the tray to the oven for another 30 minutes. Remove from oven and cool on rack in the pan.

Makes 24 cookies.

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