One of my favorite things to do at home is have a pot of tea with Ryan on Saturday and Sunday afternoons. Throughout the years I have collected antique silver and porcelain teapots, sugar bowls, creamers, and other accessories to create my own special and unique tea service at home. I have also done a good job at building up my tea selection and always keep a little tin of cookies or biscuits on hand to enjoy, as the English do so well.
When I want to make something homemade for a special treat my go-to recipe is my Lavender Lemon Shortbread Cookies! They are buttery and crisp, and have such a well-rounded flavor that pairs perfectly with black tea (my favorite is Earl Grey Lavender) with honey and cream.
Whether you enjoy a cup of tea on the go (wrap a single cookie in parchment), set an elaborate table for tea time (serve these on a silver platter), or just want to eat scrumptious shortbread (these also make fabulous gifts), these are perfectly versatile and delicious. I hope you love them as much as I do. Now, if only I had a bigger tin! Hats on, pinkies up, its tea time!
Lavender Lemon Shortbread Cookies
Ingredients (makes 12 cookies)
Butter - 1 stick, unsalted, at room temperature
Sugar - ⅓ cup, granulated
Vanilla - ½ teaspoon, pure extract
Sea Salt - ⅛ teaspoon
Honey - 2 tablespoons
Lemon Zest - 1 ½ tablespoons
Flour - 1 cup + 2 tablespoons, all-purpose
Lavender - 2 tablespoons, dried, lightly chopped
Preheat the oven to 350 degrees F.
In the bowl of an electric mixer fitted with a paddle attachment set to medium speed, mix together butter and sugar until light and fluffy, about 5 minutes.
Add the vanilla, sea salt, honey, and lemon zest and mix until well incorporated.
Next, with the mixer running on low speed, add the flour and lavender. Mix until the dough comes together,
Place the dough on a lightly floured surface and gently shape into a flat disk. Wrap in plastic wrap and refrigerate for 30 minutes.
Remove the dough and place onto a floured surface.
Roll the dough out to 1/4-inch thickness and use a fluted edged cutter to cut out cookies. Gather excess dough and repeat process of rolling and cutting.
Place cookies onto a parchment lined baking sheet. Place the pan into the refrigerator for another 15 minutes.
Remove from the refrigerator, place into the preheated oven and bake for 14-18 minutes, or until the edges begin to turn a light brown.
Transfer cookies to a wire rack to cool completely.