Description
A sophisticated and beautiful shortbread cookie recipe featuring the aromatic blend of lemon and lavender, topped with stunning pressed edible flowers.
Ingredients
Scale
- 1 cup unsalted European-style butter, softened
- 1/2 cup powdered sugar
- 1 tablespoon culinary-grade dried lavender
- Zest of 2 organic lemons
- 2 cups all-purpose flour, sifted
- 1/4 teaspoon fine sea salt
- 24-30 fresh edible flowers (pansies or violas)
- 1 egg white, lightly beaten
Instructions
- Pulse lavender and powdered sugar in a food processor until fine.
- Cream butter and lavender-sugar until light and fluffy; add lemon zest.
- Mix in flour and salt until a dough forms. Chill for 30 minutes.
- Roll dough to 1/4 inch thickness and cut into rounds.
- Press a fresh flower onto each cookie and brush with egg white.
- Chill decorated cookies for 15 minutes.
- Bake at 325°F (160°C) for 12-15 minutes until edges are barely golden.
- Cool on a wire rack.
Notes
Sophisticated flavor profile, stunning visual appeal, and a delicate crumbly texture.
- Prep Time: 45 minutes
- Cook Time: 15 minutes
Nutrition
- Calories: 120 kcal