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Lavender Lemon Almond Shortbread Cookies
Ingredients:
- 1 cup unsalted butter, softened
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1/2 teaspoon salt
- 1/4 cup dried culinary lavender, chopped
- Zest of 1 lemon
- 1 tablespoon fresh lemon juice
- 1/2 cup finely ground almonds
Directions:
1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a mixing bowl, cream together the softened butter and powdered sugar until the mixture is light and fluffy.
3. Add the vanilla extract, lemon zest, and lemon juice to the bowl. Mix until everything is well combined.
4. Gradually add the flour and salt, mixing until a dough starts to form.
5. Fold in the chopped lavender and ground almonds gently until they are evenly distributed in the dough.
6. Roll the dough into small balls, about 1 inch in diameter, and place them on the prepared baking sheet, leaving about 2 inches of space between each ball.
7. Flatten each ball slightly with the palm of your hand or the bottom of a glass.
8. Bake for 12-15 minutes, or until the edges are lightly golden.
9. Remove the cookies from the oven and let them cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Your delightful lavender lemon almond shortbread cookies are ready to enjoy! They are fragrant, buttery, and a unique treat for any occasion!
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