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Lavender Cookies

Ingredients

  • 40 grams natural powdered sugar

  • 100 grams vegetable shortening

  • 1/4 teaspoon salt

  • 1/2 teaspoon lavender flowers

  • 2 lemons zested (you only need the zest for this recipe)

  • 165 grams all purpose flour (plain flour in the UK)

  • 3 tablespoons non-dairy milk , try not to use the milk. Only add it if you really cannot get it to come together without as it affects the texture of the shortbread.

  • light granulated sugar for sprinkling

Method

  • Preheat oven to 350°F and get a cookie sheet ready. If your sheet has a tendency to stick then line it with parchment paper or a silicone mat .
  • Combine the powdered sugar, salt and the coconut oil in a bowl. Use a fork to mash together very, very well until you can no longer see any powdered sugar and it's light and fluffy. You can use a food processor to do this part too if you prefer.
  • Add the lavender flowers, zest of the lemons and stir well.
  • Sieve in the flour and mix by hand until everything is combined. I start by mashing in the flour with a fork then stir together with a spoon at the end a bit. Do not over mix or use electric beaters here.Too much mixing will affect the texture of the finished shortbread.
  • Add the milk only if you need to to bring the dough together. It should be slightly crumbly but hold together if you squeeze it together in your hand. The drier you can get away with keeping the dough, the better the texture of your shortbread, I did not need to use any milk at all but if you do, add it very, very gradually.
  • Lightly dust a surface with flour and shape your dough into a ball. Roll out to about 3 - 4 mm thick then use a cookie cutter or mason jar lid to cut into shapes.
  • Place gently on the prepared cookie sheet.
  • Sprinkle with a little granulated sugar and press into the tops of the cookies very gently with your fingers. Refrigerate for 15 minutes until firm.
  • Remove from the fridge and bake for 10 - 12 minutes.They will start turning a little golden around the edges when done. Like all good cookies, should still be soft in the middle just as they come out of the oven.
  • Place them on a cooling rack to cool. Unlike some cookies these are best eaten when completely cooled so be patient!

Notes

Nutrition Data

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  "serving": "1 serving"
}
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  "status": "✍️ Tried Once",
  "name": "Lavender Cookies",
  "lastEditedTime": "2024-10-15T14:16:53.444Z",
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  "ingredients": [
    "40 grams natural powdered sugar\n",
    "100 grams vegetable shortening\n",
    "1/4 teaspoon salt\n",
    "1/2 teaspoon lavender flowers\n",
    "2 lemons zested (you only need the zest for this recipe)\n",
    "165 grams all purpose flour (plain flour in the UK)\n",
    "3 tablespoons non-dairy milk , try not to use the milk. Only add it if you really cannot get it to come together without as it affects the texture of the shortbread.\n",
    "light granulated sugar for sprinkling\n"
  ],
  "method": "*   Preheat oven to 350°F and get a cookie sheet ready. If your sheet has a tendency to stick then line it with parchment paper or a silicone mat .\n*   Combine the powdered sugar, salt and the coconut oil in a bowl. Use a fork to mash together very, very well until you can no longer see any powdered sugar and it's light and fluffy. You can use a food processor to do this part too if you prefer.\n*   Add the lavender flowers, zest of the lemons and stir well.\n*   Sieve in the flour and mix by hand until everything is combined. I start by mashing in the flour with a fork then stir together with a spoon at the end a bit. Do not over mix or use electric beaters here.Too much mixing will affect the texture of the finished shortbread.\n*   Add the milk only if you need to to bring the dough together. It should be slightly crumbly but hold together if you squeeze it together in your hand. The drier you can get away with keeping the dough, the better the texture of your shortbread, I did not need to use any milk at all but if you do, add it very, very gradually.\n*   Lightly dust a surface with flour and shape your dough into a ball. Roll out to about 3 - 4 mm thick then use a cookie cutter or mason jar lid to cut into shapes.\n*   Place gently on the prepared cookie sheet.\n*   Sprinkle with a little granulated sugar and press into the tops of the cookies very gently with your fingers. Refrigerate for 15 minutes until firm.\n*   Remove from the fridge and bake for 10 - 12 minutes.They will start turning a little golden around the edges when done. Like all good cookies, should still be soft in the middle just as they come out of the oven.\n*   Place them on a cooling rack to cool. Unlike some cookies these are best eaten when completely cooled so be patient!\n",
  "notes": "*   Tried a couple times, they were pretty good!\n*   I think I have some notes on a hard-copy that I need to add back here...\n*   Based on: <https://avirtualvegan.com/lemon-lavender-shortbread-cookies/>\n*   Based on: <https://www.emilieeats.com/vegan-lavender-lemon-cookies/>\n",
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