There is something so perfect and ageless about shortbread. Nothing trendy or hipster about it, just the most basic, easy recipe and yet it feels sophisticated and posh. There are only three ingredients in shortbread; butter, sugar and flour. I dolled these up to make lemon lavender shortbread, because that is what I had on hand and they are gorgeous together. Shortbread is a great canvas for other flavors. Try adding rosemary, chili powder, thyme, sage, star anise, rose water, or anything else you can dream up.
They are traditionally served with tea, but I just stopped by my friend’s new ice cream shop (Milkjam in Minneapolis) and brought home some outrageous ice cream that was begging to be made into an affogato. If you have never had an affogato, you need to run—not walk—to your coffee/espresso machine, brew up the darkest coffee you can muster and add a scoop of your favorite ice cream. The results are nothing short of miraculous. Add a couple shortbread cookies and you have heaven.
Lemon Lavender Shortbread
You can break them apart if they end up touching, or use a knife for a more precise edge.
They need to be totally cooled before they have a snap to them.
Shortbread cookies make a great gift, because they taste awesome and they travel well.
These lemon lavender shortbread are off to my aunt for her birthday.
Perfect with tea or affogato or a bowl of ice cream or just on their own.
- 3 ½ sticks unsalted butter room temperature
- 1 cup (200g) sugar
- Zest of 1 lemon optional, try other herbs and spices if you wish
- 5 1/3 cups (650g) all-purpose flour
- ¾ tsp salt
- 1 tbsp lavender buds optional
- 1 vanilla bean, scraped or 1 tsp vanilla extract
- 2 tsps lemon juice more if the dough isn’t coming together into a smooth dough (optional, but if your dough is looking a little dry, you may want to replace the lemon with some booze or tea or water)
- In a small bowl mix the sugar and lemon zest together.
- Rub the zest into the sugar, so it really coats the sugar crystals. Cream the butter and zest/sugar together in a stand mixer fitted with the paddle attachment.
- Add the flour, salt, lavender, vanilla and mix until it starts to come together. Add the lemon juice and continue mixing until the dough is smooth.
- Dump the dough onto a piece of parchment paper or a silicone mat.
- Pat the dough into a smooth rectangle and then roll it under a sheet of plastic to a 1/4-inch-thick rectangle. Refrigerate for at least 30 minutes, but this can be done a day ahead.
- Preheat oven to 300°F.
- Cut the dough into equal size pieces. I did a 10×4 cut, but you can make them any shape or size you want.
- Use a fork to score the tops. This doesn’t really do anything, but make a pattern, so you can get more creative if you like.
- Spread out your lemon lavender shortbread a bit, since they will expand in the oven. Bake for about 20 to 30 minutes. This will depend on the shape and size. You only want to bake until they are just starting to turn golden on the bottom. They are traditionally very pale.
24 thoughts to “Lemon Lavender Shortbread with Affogato”
All of this is so stunning. And the shortbread sounds delicious.
Thank you Cynthia!
what a wonderful cool coincidence to read your words about shortbread feeling so posh, yet being so basic in construct. i was just saying something very similar to someone throwing around ideas to fill a cookie bake sale commitment. your affogato add-on is brilliant. i can easily do an affogato daily… only wish i could convince my hips to cooperate. thank you for your share, zoe. best wishes ~
Sometimes the classics are the way to go!
How much vanilla should I add? It wasn’t stated. Thank you! Love shortbreads!
Thank you for pointing out the omission, I added the vanilla to the ingredient list.
The lavender shortbread on its own sounds lovely! But paired with affogato? Such a treat!
So tasty and simple.
I can’t wait to try these. I’ve tried so many recipes for shortbread cookies and they never seem to turn out quite right. These look delicious and I’m definitely going to give them a try.
I hope you enjoy these. I have to say, they have been a hit around here.
Gorgeous shortbread, and I love that side of adffogato!
Thank you Laura,
I love shortbread because it is one of the few cookies that gets better after it sits for a few days. I’ve never had them last much after that to test. 😉
Did I miss the oven temp. somewhere?
You missed nothing, I forgot to put it. I added it to the recipe!
Thanks for the note! Zoë
I think I will have to take your advice and try making some affogato, because it sounds incredible. As soon as I get my hands on some good ice cream, I guess 🙂 This looks terrific, especially the lovely lavender shortbread!
Thank you June,
Affogato is one of those simple pleasures that never disappoints.
Lovely! Making these right now. Can’t seem to find what temp they should be baked at. Thank you.
Oh no, so sorry Karen,
I will fix that and it is 300°F.
Thanks for the note! Zoë
Now that I know you thru Raffi, I will never be able to converse with you about food without my thighs quaking. This all looks so good. Can’t wait to try a recipe. Kudos! Beautiful site as well! Very exciting! Yay!
So great to see your name pop up, thanks for stopping by! See you at the dog park!
Wonderful! I have always been intimidated by making shortbread because it is a “crunchy cookie” and so in my head totally mystifying. I will have to try them now! Also love the use of lavender. Sounds perfect with tea!
I want to make this recipe right away 🙂 I don’t see the flour though!?
Thank you for letting us know! It is fixed now. Enjoy!
Probably the best shortbread I’ve ever baked. Didn’t have a lemon so I used an organic orange. Yum. So light and buttery. ❤️☕️