Lemon Lavender Shortbread Sandwiches Recipe

Butter: Provides the rich, creamy base for the shortbread and filling.

Sugar: Adds sweetness to the shortbread dough.

All-purpose flour: The main structure of the shortbread cookies.

Dried lavender: Adds a subtle floral note to the cookies.

Lemon zest: Provides a fresh, citrusy flavor to both the dough and the filling.

Powdered sugar: Used in the filling for a smooth, sweet texture.

Lemon juice: Adds a tangy brightness to the filling.

When incorporating dried lavender into the shortbread dough, ensure it is finely chopped to distribute the flavor evenly. To enhance the lemon zest aroma, rub it into the sugar before creaming with the butter. This releases the essential oils, intensifying the citrus notes in your cookies.

• unsalted butter - Substitute with salted butter: Reduce the additional salt in the recipe to balance the flavors.

• sugar - Substitute with coconut sugar: Adds a slight caramel flavor and is less processed.

• all-purpose flour - Substitute with whole wheat flour: Provides more fiber and nutrients, though it may make the texture denser.

• dried lavender - Substitute with dried rosemary: Offers a different but complementary floral note.

• lemon zest - Substitute with orange zest: Adds a citrus flavor with a slightly sweeter note.

• powdered sugar - Substitute with granulated sugar blended into powder: Provides a similar texture and sweetness.

• freshly squeezed lemon juice - Substitute with lime juice: Offers a similar acidic and citrusy flavor.

• lemon zest - Substitute with grapefruit zest: Adds a unique citrus flavor with a hint of bitterness.

• To keep your lemon lavender shortbread sandwiches fresh, store them in an airtight container at room temperature. They will stay delicious for up to a week.

• If you prefer to enjoy them over a longer period, consider refrigerating. Place the cookies in an airtight container and refrigerate for up to two weeks. This will help maintain their delightful buttery texture and lemon flavor.

• For those who love to plan ahead, freezing is an excellent option. Arrange the shortbread sandwiches in a single layer on a baking sheet and freeze until solid. This prevents them from sticking together.

• Once frozen, transfer the cookies to a freezer-safe container or a resealable plastic bag. Be sure to label the container with the date. They can be stored in the freezer for up to three months.

• When you're ready to enjoy your frozen treats, allow them to thaw at room temperature for about 30 minutes. This will bring back their delightful buttery and lemony goodness.

• If you prefer a slightly warm cookie, you can reheat them in a preheated oven at 300°F (150°C) for about 5 minutes. This will revive their crispiness and enhance the lavender aroma.

• To prevent the filling from becoming too soft during storage, you can refrigerate the filling separately and assemble the sandwiches just before serving. This ensures the perfect texture and flavor combination.

• Preheat your oven to 300°F (150°C). Place the lemon lavender shortbread sandwiches on a baking sheet lined with parchment paper. Heat for about 5-7 minutes, or until they are just warmed through. This method helps maintain the crisp texture of the shortbread while gently warming the filling.

• If you prefer a quicker method, use a microwave. Place the shortbread sandwiches on a microwave-safe plate. Heat on medium power for 10-15 seconds. Be cautious not to overheat, as the butter in the filling can melt too much, making the cookies soggy.

• For an even gentler approach, use a toaster oven. Set it to a low temperature, around 275°F (135°C). Place the sandwiches on a tray and heat for 5-6 minutes. This method provides a more controlled reheating process, preserving the delicate balance of flavors.

• If you have an air fryer, set it to 300°F (150°C). Place the shortbread sandwiches in the basket and heat for 3-4 minutes. This method is quick and helps maintain the crispiness of the shortbread.

• For a stovetop method, use a double boiler. Fill a pot with a small amount of water and bring it to a simmer. Place a heatproof bowl over the pot, ensuring it doesn't touch the water. Place the shortbread sandwiches in the bowl and cover. Heat for 5-7 minutes, checking occasionally. This method gently warms the cookies without direct heat, preserving their texture.

• Oven: Used to bake the shortbread cookies at the specified temperature of 350°F (175°C).

• Baking sheet: A flat sheet used to hold the cookies while they bake in the oven.

• Parchment paper: Lining for the baking sheet to prevent the cookies from sticking.

• Mixing bowl: A large bowl used to combine and mix the ingredients for the dough and filling.

• Electric mixer: A tool to cream together the butter and sugar, and to beat the filling ingredients until smooth.

• Measuring cups: Used to measure out the butter, sugar, flour, and powdered sugar accurately.

• Measuring spoons: Used to measure the dried lavender, lemon zest, and lemon juice.

• Spatula: A tool to scrape down the sides of the mixing bowl and to help mix the dough and filling.

• Rolling pin: Used to flatten the dough balls slightly before baking.

• Cooling rack: A wire rack to allow the cookies to cool completely after baking.

• Knife: Used to finely chop the dried lavender.

• Zester: A tool to zest the lemon for both the dough and the filling.

• Juicer: Used to extract the freshly squeezed lemon juice for the filling.

• Glass: Used to flatten the dough balls slightly before baking.

• Spoon: Used to spread the filling on the flat side of half of the cookies.

Prepare the filling: Make the filling while the cookies are baking to save time.

Uniform shape: Use a small cookie scoop to ensure all dough balls are the same size.

Chill the dough: If the dough is too soft, chill it for 15 minutes to make it easier to handle.

Pre-measure ingredients: Measure all ingredients before starting to streamline the process.

Use a stand mixer: A stand mixer can speed up the creaming and mixing steps.