Lemon Lavender Shortbread Bites
Lemon Lavender Shortbread Bites
Ingredients
For the Shortbread
- 1/2 cup unsalted butter, softened
- 1/4 cup granulated sugar
- 1 1/4 cups all-purpose flour
- 2 tablespoons cornstarch
- 1 teaspoon culinary lavender, finely ground
- 1 teaspoon lemon zest, from 1 lemon
- 1/4 teaspoon salt
For the Glaze
- 1/2 cup powdered sugar
- 1 tablespoon lemon juice, freshly squeezed
- 1 teaspoon milk
Instructions
- 1
In a large bowl, cream together the softened unsalted butter and granulated sugar until light and fluffy, about 2-3 minutes.
⏱️ 3 min
- 2
In a separate bowl, whisk together the all-purpose flour, cornstarch, ground culinary lavender, lemon zest, and salt.
⏱️ 2 min
- 3
Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined and a dough forms. Be careful not to overmix.
⏱️ 3 min
- 4
Gather the dough into a ball, flatten it slightly into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes. This helps prevent spreading during baking.
⏱️ 5 min
- 5
Preheat your oven to 325°F. Line a baking sheet with parchment paper.
⏱️ 5 min•🌡️ 325
- 6
On a lightly floured surface, roll out the chilled dough to about 1/4 inch thickness. Use a small round or square cookie cutter (about 1 inch) to cut out the shortbread bites. Reroll scraps as needed.
⏱️ 7 min
- 7
Place the cut shortbread bites on the prepared baking sheet, leaving about 1/2 inch between them.
⏱️ 2 min
- 8
Bake for 12-15 minutes, or until the edges are lightly golden. The centers should still be pale. Allow to cool completely on the baking sheet before glazing.
⏱️ 15 min
- 9
While the shortbread cools, prepare the glaze. In a small bowl, whisk together the powdered sugar, fresh lemon juice, and milk until smooth. Add more milk a few drops at a time if the glaze is too thick, or more powdered sugar if it's too thin.
⏱️ 3 min
- 10
Once the shortbread bites are completely cool, drizzle or dip them into the lemon glaze. Let the glaze set before serving.
⏱️ 3 min
Kitchen Tools
Nutrition Facts (per serving)
Lemon Lavender Shortbread Bites
Ingredients
For the Shortbread
- 1/2 cup unsalted butter, softened
- 1/4 cup granulated sugar
- 1 1/4 cups all-purpose flour
- 2 tablespoons cornstarch
- 1 teaspoon culinary lavender, finely ground
- 1 teaspoon lemon zest, from 1 lemon
- 1/4 teaspoon salt
For the Glaze
- 1/2 cup powdered sugar
- 1 tablespoon lemon juice, freshly squeezed
- 1 teaspoon milk
Instructions
- 1
In a large bowl, cream together the softened unsalted butter and granulated sugar until light and fluffy, about 2-3 minutes.
⏱️ 3 min - 2
In a separate bowl, whisk together the all-purpose flour, cornstarch, ground culinary lavender, lemon zest, and salt.
⏱️ 2 min - 3
Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined and a dough forms. Be careful not to overmix.
⏱️ 3 min - 4
Gather the dough into a ball, flatten it slightly into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes. This helps prevent spreading during baking.
⏱️ 5 min - 5
Preheat your oven to 325°F. Line a baking sheet with parchment paper.
⏱️ 5 min•🌡️ 325 - 6
On a lightly floured surface, roll out the chilled dough to about 1/4 inch thickness. Use a small round or square cookie cutter (about 1 inch) to cut out the shortbread bites. Reroll scraps as needed.
⏱️ 7 min - 7
Place the cut shortbread bites on the prepared baking sheet, leaving about 1/2 inch between them.
⏱️ 2 min - 8
Bake for 12-15 minutes, or until the edges are lightly golden. The centers should still be pale. Allow to cool completely on the baking sheet before glazing.
⏱️ 15 min - 9
While the shortbread cools, prepare the glaze. In a small bowl, whisk together the powdered sugar, fresh lemon juice, and milk until smooth. Add more milk a few drops at a time if the glaze is too thick, or more powdered sugar if it's too thin.
⏱️ 3 min - 10
Once the shortbread bites are completely cool, drizzle or dip them into the lemon glaze. Let the glaze set before serving.
⏱️ 3 min