Lemon Lavender Shortbread Cookies

These delightful Lemon Lavender Shortbread Cookies combine the buttery richness of traditional shortbread with the refreshing brightness of lemon and the floral notes of lavender. Perfect for an Easter Monday treat, they are light, fragrant, and have a melt-in-your-mouth texture that will leave you wanting more. These cookies are made with simple ingredients and are suitable for various dietary needs, making them a lovely addition to your springtime dessert table.

Ingredients:

• 1 cup unsalted butter, softened
• 1/2 cup powdered sugar
• 2 cups all-purpose flour
• 1/4 cup cornstarch
• 1 tablespoon dried culinary lavender
• 1 tablespoon lemon zest
• 1/2 teaspoon vanilla extract
• 1/4 teaspoon salt
• 1 tablespoon lemon juice

Instructions:

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a large bowl, cream together the softened butter and powdered sugar until light and fluffy.
3. Add the lemon zest, lemon juice, vanilla extract, and salt to the butter mixture, mixing until well combined.
4. In a separate bowl, whisk together the flour, cornstarch, and dried lavender.
5. Gradually add the dry ingredients to the wet ingredients, mixing until a dough forms.
6. Roll the dough into small balls and place them on the prepared baking sheet, flattening each ball slightly with the palm of your hand.
7. Bake for 12-15 minutes or until the edges are lightly golden. Allow to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.