Lemon Lavender Shortbread

My big plan for tomorrow is to make the lemon lavender shortbread cookies pictured in the upper right corner (recipe below). I absolutely adore the vintage factory apron from Anthropologie and the butterfly dishtowel. I buy a lot of my dishtowels from Etsy or eBay I would make an exception for this yellow-trimmed beauty. And while I don’t have counter space for a Kitchen Aid mixer, if I did I would get one in grey since it’s a perfect neutral color but rather unexpected in the kitchen.

Lemon Lavender Shortbread

Heirloom Shop Apron
$38 – anthropologie.com

Early April Dishtowel
$16 – anthropologie.com

KitchenAid Artisan Design Tilt-Head Stand Mixer
$299 – saksfifthavenue.com

Owl Measuring Cups | west elm
$19 – westelm.com

Conversion Dishtowel
$4.95 – crateandbarrel.com

Lemon Lavender Shortbread Cookies (from AllRecipes.com)

Ingredients

  • 1 1/2 cups butter, softened
  • 2/3 cup white sugar
  • 1/4 cup sifted confectioners’ sugar
  • 2 tablespoons finely chopped fresh lavender
  • 1 tablespoon chopped fresh mint leaves
  • 1 teaspoon grated lemon zest
  • 2 1/2 cups all-purpose flour
  • 1/2 cup cornstarch
  • 1/4 teaspoon salt
 

Directions

  1. In a medium bowl, cream together the butter, white sugar and confectioners’ sugar until light and fluffy. Mix in the lavender, mint and lemon zest. Combine the flour, cornstarch and salt; mix into the batter until well blended. Divide dough into two balls, wrap in plastic wrap and flatten to about 1inch thick. Refrigerate until firm, about 1hour.
  2. Preheat the oven to 325 degrees F (165 degrees C). On a lightly floured surface, roll the dough out to 1/4 inch thickness. Cut into shapes with cookie cutters. Cookie stamps will work well on these too. Place on cookie sheets.
  3. Bake for 18 to 20 minutes in the preheated oven, just until cookies begin to brown at the edges. Cool for a few minutes on the baking sheets then transfer to wire racks to cool completely.
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