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Flavorful Lemon Lavender Shortbread Cookies with Easy Homemade White Chocolate Dip

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These buttery shortbread cookies combine zesty lemon and subtle culinary lavender for a delicate floral-citrus flavor, perfectly complemented by a luscious white chocolate dip.

Ingredients

Scale
  • 1 cup (227g) unsalted butter, softened
  • 3/4 cup (95g) powdered sugar, sifted
  • 2 cups (240g) all-purpose flour (can substitute half with almond flour)
  • 1 tablespoon fresh lemon zest (about 1 large lemon), finely grated
  • 1 teaspoon culinary lavender buds, finely chopped
  • 1/4 teaspoon salt
  • 1 teaspoon vanilla extract
  • 6 ounces (170g) white chocolate, chopped
  • 1/4 cup (60ml) heavy cream
  • 1/2 teaspoon vanilla extract

Instructions

  1. Take the butter out of the fridge about 30 minutes before starting so it softens. Preheat your oven to 325°F (163°C). Line a baking sheet with parchment paper.
  2. In a large bowl, beat 1 cup (227g) softened unsalted butter with 3/4 cup (95g) powdered sugar using an electric mixer on medium speed until light and fluffy, about 3-4 minutes.
  3. Mix in 1 teaspoon vanilla extract, 1 tablespoon finely grated lemon zest, and 1 teaspoon finely chopped culinary lavender buds. Beat briefly to combine.
  4. Sift together 2 cups (240g) all-purpose flour and 1/4 teaspoon salt. Gradually add to the butter mixture on low speed until the dough just comes together. Do not overmix.
  5. Shape the dough into a disc, wrap tightly in plastic wrap, and refrigerate for at least 30 minutes.
  6. Roll out the chilled dough on a lightly floured surface to about 1/4-inch (6mm) thickness. Cut into desired shapes using cookie cutters or a knife. Place on the baking sheet about 1 inch apart.
  7. Bake in the preheated oven for 18-20 minutes, until edges are just starting to turn golden. Avoid overbaking.
  8. Transfer the cookies to a wire rack and let them cool completely before dipping.
  9. Heat 1/4 cup (60ml) heavy cream in a small saucepan over medium-low heat until it just starts to simmer. Remove from heat and pour over 6 ounces (170g) chopped white chocolate in a heatproof bowl. Let sit for 1 minute, then stir gently until smooth and glossy. Stir in 1/2 teaspoon vanilla extract.
  10. Dip one half of each cookie into the white chocolate sauce, letting excess drip off, then place on parchment to set. Chill briefly if desired.

Notes

Use softened butter at room temperature for best creaming results. Chill dough to prevent spreading and maintain crumbly texture. Finely chop lavender buds to avoid gritty texture. Use fresh lemon zest for brightest flavor. Bake until edges are faintly golden to keep cookies tender. For dairy-free, substitute butter with plant-based alternative and heavy cream with coconut cream. White chocolate dip can be made ahead and gently reheated. Store plain cookies at room temperature up to 5 days or freeze up to 3 months. Dip cookies just before serving for best texture.

Nutrition

Keywords: lemon lavender cookies, shortbread cookies, white chocolate dip, floral cookies, citrus cookies, easy baking, homemade cookies, tea time treats

Find it online: https://lucydishes.com/flavorful-lemon-lavender-shortbread-cookies-recipe-easy-homemade-white-chocolate-dip/