Lemon Filled Lavendar Shortbread Cookies

Lemon Filled Lavender Shortbread Cookies

Meal type Dessert

Ingredients

Lavender Shortbread

  • 1 cup butter (at room temperature, (2 sticks))
  • 2 cups all-purpose flour
  • 1/2 teaspoon salt
  • 1/2 cup confectioners sugar
  • 2 tablespoons dried culinary lavendar
  • 1/4 cup white sparkling sugar (for sprinkling on shortbread before baking)

Lemon Filling

  • 1/4 cup butter (at room temperature, (1/2 stick))
  • 4oz cream cheese (at room temperature)
  • 4 cups confectioners sugar
  • 1 lemon (zest and juice)

Note

Adapted from www.fromcalculustocupcakes.com/lemon-filled-lavender-shortbread-cookies. The author of From Calculus to Cupcakes recommends baking the shortbread one sheet at a time and I concur.  I tried using both racks of my oven simultaneously and the cookies were not nearly as uniform.  Take the extra time for a much better result!!!!

Directions

Shortbread
1. Preheat oven to 325 degrees F.
2. Line two large cookie sheets with parchment paper or silicone baking liner.
3. Cream together butter and sugar in an electric mixer until light and fluffy - 3 to 5 minutes.
4. Add flour, salt and lavender and mix until thoroughly combined and batter sticks together well.
5. On a lightly floured surface, roll dough until approximately 1/4 inch thick.
6. Cut with fluted heart shaped cookie cutters (or cutters of your choice - keep in mind that the finished product will have two cookies and filling, so you may not want to cut them too big) and place on prepared cookie sheets. Dough may be soft and you may have to use a spatula to transfer the cookies without altering their shape.
7. Sprinkle each cookie with white sparkling sugar and press VERY lightly into surface, taking care not to change the shape of the cookie.
8. Bake for 15 to 20 minutes, just until the edges begin to turn golden.
9. Allow shortbread to cool for 2 minutes on cookie sheet and transfer to a wire rack to cool.
Lemon Filling
10. Combine all ingredients in the bowl of an electric mixer and beat on medium speed with a paddle attachment until well combined and fluffy.
Assembly
11. Pipe or spread filling on the non-sugar side of a shortbread and top with another shortbread (sugar side up).
Eat and Enjoy!
12. Serve immediately. Can be stored in an airtight container in the refrigerator for several days or for a few weeks in the freezer. They taste best if you allow them to come to room temperature before eating.

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