Lavender Citrus Shortbread

Per request of our customers, we are sharing the recipe for this "new & improved" shortbread, which was adapted from a recipe originally published in The Lavender Gourmet by Jennifer Vasich. 

Lavender Citrus Shortbread

1 ½  Cups unsalted butter, softened

1 Cup Sugar

3 Cups flour

¼ tsp salt

1 ½ tsp Pure Vanilla extract

10 drops Lemon

10 drops Orange

1 ½ Tbsp Organic Culinary Lavender Buds

Coarse Ground Sugar, for garnish (optional)

Preheat the oven to 375 degrees Fahrenheit.

In a medium sized mixing bowl, cream together the butter, sugar, salt, vanilla extract, lemon  oil, orange oil, and lavender buds with an electric mixer for about 4-5 minutes, until it is light and fluffy. Slowly add the flour (one cup at a time) until well incorporated. If dough is still sticky, add a touch more flour.

Form dough into logs and wrap in plastic wrap. Refrigerate until firm. Slice dough into 1/2 thick slices. Lay cookie slices on parchment lined baking sheet. Sprinkle the top of each cookie with coarse ground sugar (optional). Bake for 10-15 minutes or until edges are slightly golden. Cool on cookie sheet for 10 minutes before removing from pan. Allow to cool completely on wire racks before serving. Makes approx. 3 dozen. Adapted from a recipe for Lavender Lemon Shortbread originally published in The Lavender Gourmet by Jennifer Vasich.