If you like lavender and lemon, or lavender or lemon, you need to try these. Actually, you probably want to try them even if lavender and lemon are not your favorite flavors. They are so good that I am having a really hard time not eating all of them myself. When I made them, I really didn’t have a cookie cutter that I thought was the right size. I thought this one was too big, but really it is not. When I am finished eating one, I still want more. And, I have to confess that even though I like lavender, one of the reasons I made these was because I am watching my weight, and I didn’t think would have the urge to eat a whole batch of lavender cookies the same way I would if they were chocolate. I was wrong.
The shortbread recipe is one that I adapted from this one by Martha Stewart . The filling is a lemon cream cheese icing. They are wonderful with tea and would be perfect for a tea party. Hope you enjoy!
Lemon Filled Lavender Shortbread Cookies
Yield 9
Ingredients
Lavender Shortbread
- 1 cup (2 sticks) butter, at room temperature (Use the best quality butter you can find. It really does make a difference.)
- 2 cups all-purpose flour
- 1/2 tsp. salt
- 1/2 cup confectioners sugar
- 2 Tbsp. dried culinary lavender (see note below)
Lemon Cream Cheese Filling
- 1/4 cup (1/2 stick) butter, at room temperature
- 4 oz. (1/2 of an 8 oz. brick) cream cheese, at room temperature
- 4 cups confectioners’ sugar
- the juice and zest of one large lemon
Instructions
Lavender Shortbread
- Pre-heat oven to 325 degrees.
- Line two large cookie sheets with parchment.
- Cream together butter and sugar in an electric mixer until light and fluffy.
- Add flour, salt, and lavender and mix until well combined and the dough dough sticks together well.
- Roll onto a lightly floured surface until about 1/4 inch thick.
- Cut with cookie cutters and place on the prepared cookie sheets.
- You may have to lift the cookies with a spatula to place on the cookie sheet. Bake at for 15 to 20 minutes or until the edges just begin to turn golden. I baked mine one sheet at a time, but you could probably bake them on two racks and switch them half way through baking.
Lemon Cream Cheese Filling
- Combine all ingredients in the bowl of an electric mixer with the paddle attachment.
- Beat on medium until well combined and fluffy.
Assembly
- Pipe or spread filling on half of the cookies.
- Top with the other half.
- Serve immediately or store in an air tight container in the refrigerator. They will keep for several days if you don’t eat them first. They are also better if you let them warm up for a few minutes before eating them.
Courses Dessert
Source: shortbread adapted from Martha Stewart
Note: You can buy culinary lavender at many kitchen and gourmet shops, but I got mine at Amazon at a much lower price.
these are simply gorgeous! love it!
I’m not a big fan of those flavors, but I’m tempted to try them because they’re so beautiful!
Wow, what beautiful bakes and photography you have! 🙂
I am going to make these this weekend! I love lavender and lemon, and I have a large stash of both. 🙂 Your photos are beautiful!
Okay, I made these while my husband was at work. He had to leave early because I was going to eat them all. They are freaking amazing!!
So glad you liked them!
gorgeous!
I made these yesterday. I was concerned the flavors would not be desirable, so we made 1/2 the batch regular shortbread, and 1/2 lavender with lemon filling. I sit here this morning with my regular shortbreads on the plate and the lemon filled lavender shortbreads -completely gone. No contest! Thanks for a new favorite at our house! 😉
So glad you liked them!
These are listed as gluten-free. What do you substitute for the A-P flour?
I am not sure where you are seeing these listed as gluten-free because they definitely are not. Honestly, I don’t make very many gluten-free baked goods. If you can tell please tell me where you are seeing this, I would love to correct it.
When I click on the photo the next screen reads:
Lavender lemon shortbread cookies (make gluten free).
Does this perhaps mean the pinner would make them GF? Just curious. Thanks
You are probably correct. I didn’t realize it was a Pinterest link. I do pin my own photos, but anyone can pin from my site and put anything they want to in the caption. If you can see who pinned them, you can contact them and ask how they plan to make them gluten-free. There are a number of gluten-free commercial flour mixes on the market, but I’ve never tried them. If you make these gluten-free, I would love to know what you did and how they turned out!
Beautiful! Love those flecks of lavender. I made lavender-rosemary shortbread a couple months ago, but now I want to try sandwiching them with lemon filling.
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These sound absolutely lovely! A friend had asked me to try and find a recipe for a Lemon Rosemary cookie. Your cookies look like and sound so similar, I may try your recipe and substitute rosemary for the lavender and see if this makes the cookie she is looking for!
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That is funny, I’ve been thinking of trying them with rosemary too, but have not gotten around to it. If you try it, let me know if they are good!
G’day! Love your photo and recipe, true!
Wish I could try one right NOW too!
Viewed as part of Foodie Friends Friday Christmas Cookie Exchange
Cheers! Joanne
@mickeydownunder
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