lorelle’s lemon lavender shortbread cookies

lorelle's lemon lavender shortbread

Lemon lavender shortbread cookies are my friend Lorelle’s signature dessert offering that usually tops off a memorable meal. These cookies keep well in the freezer and make a simple scoop of sorbet or vanilla ice cream a celebration. Wrap them up in a cellophane bag and you have a lovely gift. I can’t think of anything as versatile since the little black dress.

lorelle's lemon lavender shortbread cookies

Print Recipe
Serves: 44 - 2 Cooking Time: 12 minutes


  • 3 cubes of butter (3/4 pound) room temperature
  • 1 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 1 tablespoon grated lemon peel
  • 2 tablespoons lavender
  • 3 ½ cups flour
  • ¼ teaspoon salt
  • glaze:
  • 1 cup powdered sugar
  • 2 tablespoons juice



Mix butter and granulated sugar together in a mixing bowl or food processor. Add the vanilla, lemon peel, lavender and blend.


Combine the dry ingredients and add to the butter mixture and mix until dough comes together.


Place on a floured board and shape into a flat disk. Wrap in plastic wrap and chill for 30 minutes.


Preheat oven to 350 degrees.


Roll the dough out to a ¼ inch thickness and cut out cookies with a 2” round or fluted round cookie cutter.


Place on un-greased baking sheet and bake for 12 minutes until cookies just start to brown on the bottom.


Remove and let cool on rack.




Whisk powdered sugar and lemon juice to make a thin glaze. Brush on cookies and let soak in.


Store these in your freezer and you'll never be caught short of a simple dessert or afternoon treat.

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