A black baking rack on a red countertop. The baking rack has 36 Lavender Lemon Cookies on it. The cookies are small, round, light in color and are topped with a white glaze. A bundle of lavender sits next to the cookies.

These lemony treats are enhanced with a touch of Lavender to create an amazing breakfast, desert or snack. You literally will have extreme difficulty at having just one. Your friends and family will love’em!

A black baking rack on a red countertop. The baking rack has 36 Lavender Lemon Cookies on it. The cookies are small, round, light in color and are topped with a white glaze. A bundle of lavender sits next to the cookies.

Lemon Lavender Italian Shortbread Cookies

Prep Time 15 mins
Cook Time 15 mins
Total Time 2 hrs 30 mins
Servings 22 Cookies

Ingredients
  

Lemon Cookies

  • 1 1/4 cups flour
  • 1/4 + 2 tbsps cornstarch
  • 2 tblsps zest & juice of one lemon
  • 1 pinch salt
  • 3/4 + 2 tblsps softnened butter
  • 1/2 cup powdered sugar
  • 1 tblsp lavender

Lemon Glaze

  • 3 tblsps fresh lemon juice (strained)
  • 1 1/2 cups powdered sugar
  • 1 zest lemon

Instructions
 

  • In a medium bowl, whisk together the flour, cornstarch, zest & salt
  • In a large bowl, beat on medium speed the butter & sugar until fluffy, 3-5 minutes
  • Add half the flour & the lemon juice, beat to combine
  • Add remaining flour & with a wooden spoon or spatula , combine to form a dough.
  • Stir in the lavender (the dough will be a little sticky, if too sticky add 1 - 2 tablespoons of flour)
  • Transfer the dough to a large piece of parchment paper or plastic wrap & roll the dough into a log approximately 1 1/2 inches wide. Refrigerate for one hour
  • Remove the dough from the fridge & cut into 1/2 inch slices. Place the slices on a large cookie sheet lined with parchment paper. Refrigerate for 20 minutes
  • Pre-heat oven to 320 degrees & bake the cookies for 5 minutes
  • Then raise the temperature to 350 degrees & continue to bake for 9 - 10 minutes. The cookies should be light in color.
  • Remove from oven & let the cookies sit on the cookie sheet for about 5 minutes, then move them to a wire rack to cool completely
  • The cookies can be either dusted with powdered sugar or spread with a lemon glaze
  • Lemon Glaze - In a small bowl whisk together the lemon juice, powdered sugar & zest until smooth