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lemon-lavender-shortbread-cookies-vegan

Lavender Lemon Shortbread [Vegan]

Rebecca Coleman
Flowers in your cookies? Yes, please!
Prep Time 20 minutes
Cook Time 10 minutes
Refrigeration time 2 hours
Course Dessert
Cuisine American
Servings 4

Ingredients
  

  • 1/2 cup vegan butter
  • 2 tbsp aquafaba
  • 4 tbsp sugar divided
  • zest of 1 lemon
  • 2 tsp vanilla
  • 1 tsp dried lavender divided
  • 1 1/4 cups flour

Instructions
 

  • In the bowl of your stand mixer, fitted with the paddle attachment, place the butter, aquafaba, vanilla and 2 tbsp of sugar.
  • Slowly start mixing, and once it is more incorporated, turn up the speed to medium for a couple minutes.
  • Take the lavender and crush it a little in a mortar and pestle.
  • Add the flour, lemon zest and 1/2 tsp of lavender to the mixer and slowly begin to incorporate the dry ingredients into the wet.
  • Once the dough is mixed, pull out a large sheet of plastic wrap and lay it on the counter. Pull the ball of dough out of the mixer, and form it into a log. Place the log on the piece of plastic wrap and roll it a little to make it even. Wrap it up tightly, twisting the ends, and then put it into the fridge for at least an hour to rest.
  • Meanwhile, mix the remaining 1/2 tsp of crushed lavender together with the remaining 2 tbsp of sugar.
  • Remove the cookie log from the fridge, and unwrap. Slice into 1/2" medallions, and place on a cookie sheet. Sprinkle with the lavender/sugar mixture, then bake in a pre-heated 350 degree oven for about 9-10 minutes.
  • Remove to a wire rack to cool.
Keyword vegan