Lemon-Lavender Shortbread Cookies

Spring is in the air and with it lighter, floral flavors. Mason Dixon owner and chef Ashley Ramirez shares a new recipe using two favorite ingredients: lemon and lavender. Grab your mixing bowl and block off a Saturday for an afternoon of baking. Or if you'd rather skip the flour in the hair, stop by Mason Dixon and buy a dozen.

Lemon-Lavender Shortbread Cookies

Yields 12 - 16 cookies


2 cups Mason Dixon 1-to-1 Flour

¾ tsp baking powder

¼ tsp kosher salt

½ cup granulated sugar

3 tbsp confectioners sugar

Zest 1 lemon

2 tsp dried lavender buds

8 tbsp room temperature butter, cubed

1 egg, whisked

½ tsp vanilla extract

Optional: Lemon Glaze

1 cup confectioners sugar

1 tbsp fresh lemon juice

1 tbsp water


Preheat oven to 350 degrees F. 

In a stand mixer bowl, combine the flour, baking powder, salt, sugars, lemon zest and lavender. Mix with paddle attachment until combined. Add the cubed butter and mix on low for 30 seconds. Add egg and vanilla extract and mix on low speed until a dough forms. 

Using a rolling pin, roll the dough out to ¼” thick and use your desired cookie cutter to cut shapes. Place cookies on a parchment-lined baking sheet and bake for 15 minutes. Let cool and drizzle with lemon glaze. Enjoy!

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