Lemon Lavender Shortbread

A recipe from Bake the Seasons by

Marcella DiLonardo

Shortbread Cookies are not just for Christmas

Our 6th recipe to review from Bake the Seasons is on page 79; Lemon Lavender Shortbread.

I made these cookies for my mom’s Mothers Day Afternoon Tea. I spruced them up with a lemon glaze and I also sandwiched some of the cookies with a lemon curd.


  • I substituted white granulated sugar for the turbinado
  • always use high quality butter when making shortbread, I used Bakers Gold
  • I added lemon burst bits from Sweet Tooth Fairy (available at Michaels)













Lemon-Lavender Sugar

if you really want the lemon-lavender flavour to shine, make a batch of flavour sugar

  • 1/2 tablespoon dried lavender culinary
  • 1 cup sugar
  • 1 tablespoon Meyer lemon zest
  1. Put the lavender in a food processor and pulse until it is chopped into fine pieces.
  2. Add the sugar and lemon zest and pulse until combined.
  3. Lay the sugar out on a baking sheet to dry out before storing in an airtight container.

Flavour will intensify over time, perfect to add to a cup of tea.



The Dough

Easier then Rolling
If you only want circle shortbread, I never roll or use a cookie cutter. I take dough and form it in a log and refrigerate for 2-3hrs. I cut into slices and bake per recipe. 

  • NOTE: my dough was not coming together, but instead of water I added some lemon juice 

The Results

My rating of this recipe is 4 out of 5. When I eat a shortbread I want it to melt in my mouth, I want to taste the creaminess of the butter. This shortbread was too crisp and dry for my liking.

I have made thousands of shortbread at the bakery, message me if you would like my recipe.

Since I was making these cookies for a special occasion I decided to ice with a lemon glaze and top with a candied violet. Some of the cookies I sandwiched with a lemon curd.

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