Lemon-Lavender Shortbread Cookies

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

1. Preheat the oven to 325° F. Prepare a baking sheet with a non-bleached sheet of parchment paper, set aside.
2. In a large bowl, stir together the softened butter, monk fruit sweetener, and lemon zest. Mix until it is combined well.
3. Sift in the flour and sea salt. Mix to combine.
4. Shape the dough into a disk and wrap with plastic wrap. Let it sit in the refrigerator for 20-30 minutes.
5. Using a rolling pin, roll the dough out to 1/4 inch thickness.
6. Cut the cookies from the dough using cookie cutters of choice. Place the cookies on the prepared baking pan.
7. Bake the cookies at 325° F for 12-14 minutes.
8. Allow them to cool on the backing sheet for 5-10 minutes and then transfer them to a wire rack.
9. Store in an airtight container for 4-5 days.

Recipe notes:

Make sure you use culinary lavender. -- When using lemon zest, it is important to use organic lemons to avoid pesticide residue.

Your notes: