Lilac Shortbread Cookie
Lilacs aren't just beautiful to behold, their delicate blossoms hold a hidden treasure - a subtle, sweet flavor that elevates simple desserts to extraordinary heights. In these lilac shortbread cookies, these little petals adds touch of springtime sweetness.
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Ingredients
- 1 cup butter softened unsalted 225 grams
- ½ cup powdered sugar 60 grams
- 2 tablespoons granulated sugar
- ½ cup corn starch 68 grams
- 1 pinch salt
- 2 cups all purpose flour 260 grams
- 1 tablespoon organic dried lilac
- 1 tablespoon vanilla extract
Instructions
- Make a lilac sugar using a mortar, pestle, blender, or food processor. Grind your lilacs with granulated sugar and vanilla extract until it's a well-combined powder.
- Cream the butter, lilac, and powdered sugar in a medium bowl until light and fluffy.
- Combine the flour, salt, and cornstarch in a separate bowl until well blended.
- Sift the flour mixture into your creamed butter; you will likely need to use your hands to form a ball. The dough will be somewhat soft.
- Cover your dough and refrigerate for about 10 minutes while you preheat the oven; this will let the butter harden up and make it more manageable when rolling and cutting.
- Preheat the oven to 350 degrees F (176 degrees C).
- Line the cookie sheet with parchment paper.
- Roll the dough out to ¼ inch thickness on a lightly floured surface.
- Cut into rectangles 1 ½x2 inches in size or cut into shapes using a cookie cutter.
- Place cookies 1 inch apart on the lined cookie sheets
- Bake in the oven for 12 minutes or until golden at the edges.
- Cool on wire racks, and store in an airtight container at room temperature.
Notes
We recommend sifting flour for all baked goods to break up any clumps. It’s especially a good idea in this in a recipe like this that has such few ingredients. However, if you don’t have a sifter, you can skip this step.
Shortbread contains a high amount of butter, so if you find your shortbread too soft, try chilling the bars before baking. This will allow the butter to harden.
Forking shortbread is not necessary, but it prevents the butter from bubbling. Pricking your shortbread also gives it that signature Scottish shortbread cookie design!
Because shortbreads have a high fat content, they must be handled carefully to prevent crumbling. To store, arrange your cookies in a single layer, adding a piece of parchment or waxed paper between layers.
Shortbread cookies keep longer than most other cookies, making them perfect for edible gifts or when you need to make something ahead. They even taste better the next day or two after you bake them! They will keep in an airtight container at room temperature for up to 3 weeks or in the freezer for up to three months.
Nutrition
Serving: 1g | Calories: 168kcal | Carbohydrates: 21g | Protein: 1g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 3g | Sugar: 10g
Servings: 24 shortbread cookies
Calories: 168kcal