Lemon & Lavender Shortbread are delicate spring cookies with bright citrus and soft floral notes.

Scale

14 Tbsp butter softened

3/4 cup sugar

1 egg yolk

2 Tbsp lemon juice

1 Tbsp lemon zest

1 1/2 cups plus 2 Tbsp all purpose flour

1/2 cup arrowroot powder or cornstarch

1/4 cup dried lavender flowers

Pinch salt

1. Cream together butter and sugar.

2. Add egg yolk, lemon juice, and lemon zest and stir.

3. Mix in flour, arrowroot, dried lavender, and salt.

4. Form dough into a log and wrap in parchment.

5. Chill for 30 minutes.

6. Preheat oven to 300°F.

7. Slice into 1/4 inch rounds.

8. Place on parchment lined baking sheet.

9. Bake 25-30 minutes until edges turn lightly golden.

10. Cool before serving.

Chill dough thoroughly for best shape.

Store in airtight container up to 5 days.