Lavender Orange Shortbread
I’m normally a chocolate fan. These cookies changed my mind.
It’s late April in Wyoming and snow is STILL falling from a cold gray sky. I’m in need of a spring inspired pick me up. Fresh orange zest, warm earthy lavender, buttery flakey shortbread… I’ve found it! I can’t stop eating these. Lavender and orange is a perfectly sweet flavor combination I can’t resist. These cookies have jumpstarted my mood.
To get a natural lavender flavor I use the real thing, dried culinary lavender. I grind it to a powder in my mortal and pestle, which releases all the oils. Then I beat the powder, along with the fresh orange zest, into my butter. Essentially, this flavors the butter and ensures the fragrant flavor is strong throughout the cookie dough.
I like to roll them fairly thick so the edges are crisp and the center is soft and crumbly. A drizzle of vanilla glaze and an extra sprinkle of lavender and zest is the perfect finish. The flavor is even better the next day.
Lavender Orange Shortbread
Makes 24 3-inch cookies
1 cup unsalted butter, at room temperature
1 tablespoon freshly grated orange zest
1 heaping tablespoon ground culinary lavender
4 ounces full-fat cream cheese
1 cup sugar
1 extra large egg, at room temperature
1 teaspoon pure vanilla extract
2 3/4 cup flour plus extra for rolling out the dough
1/3 cup cornstarch
3/4 teaspoon kosher salt
Extra flour for rolling
Extra orange zest and lavender for sprinkling
In a medium bowl, whisk together the flour, cornstarch, and salt. Set aside. In the bowl of an electric mixer on medium-high speed, beat the butter with the orange zest and lavender until combined, about 2 minutes. Add the cream cheese and mix for another minute. Add the egg and vanilla. Mix until fully combined. Scrape down the bowl as needed. With the mixer on low speed, add the flour mixture. Continue mixing on medium-low speed until the dough comes together. Wrap the dough in plastic and chill for 30-60 minutes.
Preheat the oven to 375°F. Line cookie sheets with parchment paper.
Roll the dough out on a well floured surface, about ¼-inch thick. Cut into desired shapes. Using a spatula, transfer the dough to the prepared baking sheets, placing 2 inches apart. Bake for 12 minutes, until firm and crisp around the edges. Allow the cookies to cool for 5 minutes on the baking sheet before transferring them to a wire rack to cool completely.
Vanilla Glaze
1 cup confectioner’s sugar
2-3 tablespoons whole milk
1 teaspoon pure vanilla extract
a pinch of kosher or sea salt
In a medium bowl, whisk the confectioner’s sugar, milk, vanilla and salt together until smooth. Drizzle generously over the cookies. Sprinkle with extra zest and lavender. The glaze will set in a couple hours.
Store cookies in an airtight container for up to 5 days.
