Here’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.
(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.