Vibrant lemon notes from zest and extract pair with fragrant edible lavender to give traditional shortbread a unique taste sensation perfect for a summertime party.
- 1 cup salted butter, softened
- ½ cup confectioners’ sugar
- ¼ cup firmly packed light brown sugar
- 1 tablespoon fresh lemon zest
- 1½ teaspoons lemon extract
- ¼ teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon dried culinary lavender
- ¼ teaspoon fine sea salt
- Garnish: fresh lavender flowers*
- Preheat oven to 300°.
- Line an 8-inch square baking pan** with parchment paper, letting ends extend over edges of pan. Spray lightly with cooking spray.
- In a large mixing bowl, beat together butter, confectioners’ sugar, brown sugar, lemon zest, lemon extract, and vanilla extract at medium-high speed with a mixer until light and creamy, 2 to 3 minutes.
- In a medium bowl, whisk together flour, lavender, and salt until combined. Add to butter mixture, beating until incorporated. Press dough into prepared pan. (Use a latex glove or lightly dampen hands with water to prevent dough from sticking to hands, if desired.)
- Bake until edges of shortbread are golden brown and a wooden pick inserted in center comes out clean, 45 to 50 minutes. Using the blunt end of a bamboo skewer, press holes into warm shortbread at even intervals. Let shortbread cool completely in pan on a wire rack.
- Using parchment paper as handles, carefully lift shortbread from pan. Transfer shortbread to a cutting surface. Using a large sharp knife and pressing downward to create clean cuts, trim and discard rough edges. Cut into 16 squares.
- Garnish serving platter with fresh lavender flowers, if desired.
**We used Wilton Perfect Results.
Discover more seasonal recipes, table settings, and teatime inspiration by ordering your TeaTime subscription today!