Lemon-Lavender Shortbread Cookies
Prep
40 mins
Cook Time
12-14 mins
Servings
14
I love lemon, I also love lavender (who doesn't) - what a perfect pair for a fresh and delicious cookie. I have made so many desserts with this wonderful combo but this cookie here is one of my all time favorites.
This cookie is not only delicious but health(ier) than your average cookie... ohhh and the kids LOVE them!!
Let's talk about ingredients, they are gluten-free, vegan friendly and are sweetened with monk fruit sweetener. I have had success using Bob's GF 1:1 and as a white spelt flour.
These beauties make a delightful gift or a great treat for a baby shower and/or other spring/summer celebration.
Enjoy!
XO,
Bobbielee
Ingredients
- 1 cup GF all-purpose flour (I used Bob's 1:1)
- 1/4 tsp sea salt
- 1/3 cup monk fruit sweetener (or other sweetener of choice)
- 1 1/2 tsp culinary lavender
- 1 tsp lemon zest, grated finely
- 1/2 cup unsalted vegan butter, softened (I used Miyoko's)
Directions
Preheat the oven to 325° F. Prepare a baking sheet with a non-bleached sheet of parchment paper, set aside.
In a large bowl, stir together the softened butter, monk fruit sweetener, and lemon zest. Mix until it is combined well.
Sift in the flour and sea salt. Mix to combine.
Shape the dough into a disk and wrap with plastic wrap. Let it sit in the refrigerator for 20-30 minutes.
Using a rolling pin, roll the dough out to 1/4 inch thickness.
Cut the cookies from the dough using cookie cutters of choice. Place the cookies on the prepared baking pan.
Bake the cookies at 325° F for 12-14 minutes.
Allow them to cool on the backing sheet for 5-10 minutes and then transfer them to a wire rack.
Store in an airtight container for 4-5 days.
Share the love
#cookies
#dairy-free
#dessert
#gluten-free
#snack
#sweets
#vegan
#vegetarian
#lavender
#lavenderlemon
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