a Ventray Stand Mixer

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Lemon Lavender Shortbread

Light, buttery, with a floral scent and aroma, a game changer for this festive season's shortbread recipe

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Ingredients

  1. 2 tsp dried lavender
  2. 1 tsp lemon zest
  3. 1 cup salted butter room temperature
  4. 2/3 cup sugar
  5. 1 tsp vanilla extract
  6. 1 vanilla bean pod
  7. 2 cups all-purpose flour

Equipments

  1. baking pan
  2. parchment paper

Directions

  1. Add butter, sugar into Ventray Standmixer bowl, beat lightly. Then add in lavender, lemon zest mix until smooth.
  2. Add in vanilla bean from the pod, vanilla extract, mix until fluffy.
  3. Add in flour and you can blend with a spatula until dough forms. Roll it and wrap with plastic wrap, refrigerate for 10-20minutes before slicing into cookies.
  4. Cut them into 1/4-inch thick cookies, place them about 1/2 inch apart on baking tray.

Oven Directions

  1. Preheat oven to 350F, line baking tray with parchment paper
  2. Bake cookies for about 20-25 minutes, until edges are lightly brown
  3. Remove from oven, and cool on rack

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