Dwarf Lavender and Lemon Shortbread Cookies

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

Buttery shortbread cookies infused with finely chopped dwarf lavender and fresh lemon zest, offering a delicate floral and citrus flavor. This Mediterranean-inspired recipe, ready in about 30 minutes, layers unsalted butter, granulated sugar, all-purpose flour into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 110 calories and feeds 24, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 15 min Serves 24 Mediterranean cuisine 110 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 350°F. In a large bowl, cream 1 cup softened unsalted butter and 1/2 cup granulated sugar together using an electric mixer on medium speed until light and fluffy, about 3 minutes.
  2. Step 2: Stir in 1 tbsp finely chopped dried dwarf lavender buds, 1 tbsp finely grated lemon zest, and 1/4 tsp salt until evenly distributed.
  3. Step 3: Gradually add 2 cups all-purpose flour, mixing on low speed until the dough comes together and no dry flour remains.
  4. Step 4: Turn dough onto a lightly floured surface and gently knead once to form a smooth ball. Roll out to 1/4-inch thickness and cut into desired shapes with cookie cutters.
  5. Step 5: Place cookies on a parchment-lined baking sheet and bake for 12-15 minutes until edges are lightly golden.
  6. Step 6: Remove from oven and cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

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