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Meyer lemon lavender shortbread

Meyer lemon lavender shortbread
Bob Chamberlin / Los Angeles Times

Beyond the colorful decorations and after the initial rush of sugar, holiday cookies are about memories, tradition and sharing with those close to us. Be they humble or ornate, our baked goods are used to celebrate and give thanks — ... Read more

Total time: 45 minutes, plus chilling time | Makes 20 cookies
  • 1 teaspoon dried lavender
  • 1/3 cup sugar
  • Finely grated zest from one to two Meyer lemons (approximately 1 1/2 teaspoons)
  • 1 cup (4.25 ounces) flour
  • Pinch salt
  • 1/2 cup (1 stick) cold butter, cut in ½-inch cubes
  • 1 to 1 1/2 teaspoons lemon juice

Step 1With a food processor running, drop the lavender through the tube. Add sugar and lemon zest, and pulse until combined, then add flour and salt and pulse.

Step 2Add butter and pulse until just incorporated. Continue pulsing while adding the lemon juice through the tube, just until dough forms a ball.

Step 3 Roll the ball into a log about 10 inches long, wrap in plastic and chill for at least 1 hour. (Dough can be frozen for up to 1 month — slightly thaw before cutting and baking.)

Step 4Heat the oven to 350 degrees. Slice the log crosswise into one-half-inch slices and arrange on an ungreased baking sheet, spacing the cookies about 2 inches apart. Bake until the edges are golden brown, 20 to 25 minutes. Cool the cookies on a rack.

Note: "My neighbor had an overflowing Meyer lemon tree and would leave bags of lemons on my porch. What to do with all those lemons? Meyer lemon lavender shortbread cookies! The perfect combination of sweet, tart and savory." — Deb Love


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