Meyer lemon lavender shortbread

Time 45 minutes
Yields Makes 20 cookies
Meyer lemon lavender shortbread
(Bob Chamberlin / Los Angeles Times)

With 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.


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


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.)


Heat 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.

“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

Noelle Carter is the former Los Angeles Times Test Kitchen director. She left in January 2019.
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