I’m a citrus fanatic, especially limes and lemons. I often look for ways to incorporate those flavors into whatever I am cooking. Both make super finishing drizzles to a multitude of entrees, add a perk to beverages and smoothies, become essential flavors in sauces, and …. well, you get the picture I’m sure.
What are some of the ways you prefer to use citrus in your dishes? Please share.
This cookie is one I developed from a poppy seed shortbread recipe have used for years. It’s not too sweet and, yet, sparks with that hint of citrus that I just adore. Plus, it makes use of one of my favorite culinary herbs — lavender.
I grow lavender every year not only because I love the flavor of it in these cookies, but I think it’s such a lovely plant. Don’t worry if you don’t grow it, or enough of it, you can purchase culinary lavender in larger markets such as Fresh Market or Whole Foods. I’m sure it’s available online as well. Just make certain to use culinary lavender!
These make a really nice gift cookie if you want to box up a few as a gift for a special friend or occasion. They are especially nice with a cup of tea or coffee so you might add those to your gift basket as well. Do you want to know my address?
Lime, Lemon and Lavender Shortbread Cookies
1 cup unsalted butter, at room temperature
2/3 cup confectioner’s sugar, sifted
1 1/2 teaspoons of culinary lavender buds, finely chopped or crushed
zest of two limes, divided
zest of two lemons, divided
1/2 teaspoon sea salt
2 cups plus 2 Tablespoons all-purpose flour (or a combination of all-purpose flour and almond flour)
Juice of 2 limes
Juice of 2 lemons
1 teaspoon of lemon emulsion, optional (I use LorAnn Professional Kitchen Bakery Emulsion.)*
3/4 cup granulated sugar
1 Tablespoon culinary lavender buds, finely chopped (additional use)
2/3 cup confectioner’s sugar, sifted
1 1/2 teaspoons of culinary lavender buds, finely chopped or crushed
zest of two limes, divided
zest of two lemons, divided
1/2 teaspoon sea salt
2 cups plus 2 Tablespoons all-purpose flour (or a combination of all-purpose flour and almond flour)
Juice of 2 limes
Juice of 2 lemons
1 teaspoon of lemon emulsion, optional (I use LorAnn Professional Kitchen Bakery Emulsion.)*
3/4 cup granulated sugar
1 Tablespoon culinary lavender buds, finely chopped (additional use)
Preheat oven to 350 degrees. Dough can be refrigerated and cooked at a later date, if preferred.
Combine butter, confectioner’s sugar, 1 1/2 teaspoons of crushed lavender buds, 1 1/2 Tablespoons lime zest, 1 1/2 Tablespoons lemon zest, 1 Tablespoon lime juice, 1 Tablespoon lemon juice and sea salt in bowl of electric mixer. Beat until smooth.
Add in 2 cups all-purpose flour and mix well. If dough seems too wet, add in additional 2 Tablespoons flour and mix well. May be chilled at this point if desired. If your kitchen is especially warm, I suggest that the dough be chilled for easier handling.
In an open flat bowl, mix together the 3/4 cup granulated sugar, 1 Tablespoons chopped lavender buds and the remainder of the lime and lemon zest. Stir well and press to release the zest flavors into the sugar. Set aside.
Roll the dough into 1-inch balls then roll in the granulated sugar mixture. Place on a parchment-lined cookie sheet approximately two inches apart. Using the bottom of a glass, press the cookie balls flat to about 1/4-inch thicknesses. Additional granulated sugar mixture may be sprinkled on top before baking if desired. (I also dip the glass into the sugar before pressing. This keeps it from sticking to the cookies.)
Bake at 350 degrees 8 – 10 minutes. Cook in pan for approximately 5 minutes before removing to a wire cake rack to cool completely. Store in a tightly-closed container.
Alternatively, the dough may be rolled and cut or pressed using a cookie press. Sprinkle with the granulated sugar mixture before baking.
I freeze any remaining granulated sugar and lime or lemon juice for later uses. Both are good added to tea or coffee.
*The lemon emulsion adds an extra splash of tartness that I prefer. It can be omitted without sacrificing the recipe.
Adapted from BHG.com and A Bitchin’ Kitchen.
I am TOTALLY making these! Yum!
I’m going to try this recipe – shortbread and citrus are two of my favorites.