Description
Delightful cookies featuring a bright lemon flavor complemented by fragrant culinary lavender, perfect for tea or brunch.
Ingredients
Scale
- 1 cup (226g) unsalted butter, softened
- ½ cup (60g) powdered sugar
- 1 tablespoon lemon zest (from about 2 lemons)
- 1½ teaspoons dried culinary lavender, finely ground
- 1 teaspoon vanilla extract
- ¼ teaspoon almond extract
- ¼ teaspoon salt
- 2 cups (250g) all-purpose flour
- ½ cup lemon curd (store-bought or homemade)
- Optional: powdered sugar for dusting
Instructions
- Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
- Grind the dried lavender until it is very fine.
- Cream the butter and powdered sugar until light and fluffy.
- Add the lemon zest, ground lavender, vanilla, almond extract, and salt and mix.
- Slowly add the flour and mix on low until the dough just comes together.
- Roll the dough into 1-inch balls and place them 2 inches apart on the baking sheets.
- Press an indentation into each ball with your thumb or the back of a ½ teaspoon.
- Bake the cookies for 12 to 14 minutes until the edges are barely golden.
- Re-press the centers with a spoon if they puff up after baking.
- Fill each center while the cookie is warm with about ½ teaspoon of lemon curd.
- Let the cookies cool on the baking sheet, then move them to a wire rack.
- Dust with powdered sugar if you like a light finish.
Notes
Store cooled cookies in an airtight container at room temperature for up to three days. Freeze baked cookies without the lemon curd to enjoy later.
- Prep Time: 15 minutes
- Cook Time: 14 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 5g
- Sodium: 50mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 30mg
Keywords: cookies, lemon, lavender, dessert, baking, thumbprint cookies