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Lavender Lemon Curd Cookies Recipe

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4.1 from 2 reviews

These Lavender Lemon Curd Cookies are delicate and aromatic treats combining the zesty brightness of lemon, fragrant lavender buds, and smooth lemon curd nestled in buttery shortbread-like cookies. Perfectly tender with a creamy, tangy center, these cookies offer a sophisticated flavor ideal for afternoon tea or a special dessert.

Ingredients

Dry Ingredients

  • 1 cup all-purpose flour
  • ¼ teaspoon kosher salt

Wet Ingredients

  • ½ cup unsalted butter, room temperature
  • ½ cup confectioners powdered sugar
  • ½ teaspoon vanilla bean paste (or vanilla extract)
  • Zest from 1 lemon
  • 2 tablespoons culinary lavender buds
  • ½ cup lemon curd (homemade or store-bought)

Instructions

  1. Prepare the dry mix: In a small mixing bowl, combine the all-purpose flour and kosher salt, mixing them together evenly. Set this aside for later use.
  2. Cream the butter and sugar: In a medium mixing bowl, add the room temperature unsalted butter. Using a hand mixer, beat the butter for about 2 minutes until it becomes light and creamy. Gradually add the confectioners powdered sugar and continue mixing until the mixture is smooth and fluffy.
  3. Add flavorings: Stir in the vanilla bean paste or vanilla extract, lemon zest, and culinary lavender buds into the creamed butter mixture using a spatula to evenly incorporate these fragrant ingredients.
  4. Combine flour mixture: Add half of the flour and salt mixture to the wet ingredients and gently stir to combine. Then add the remaining flour mixture and mix fully until a soft dough forms.
  5. Chill the dough: Wrap the dough tightly in plastic wrap, forming it into a log shape. Chill the dough in the refrigerator for at least 1 hour to allow it to firm up for easier slicing and handling.
  6. Shape the cookies: Remove the dough log from the fridge and slice it into ¼-inch thick pieces. Quickly roll each piece into a smooth round ball and place them spaced on a baking sheet lined with a silicone baking mat.
  7. Create indentations: Using your finger or the rounded end of a spoon, gently press the center of each dough ball to create a small well. Be careful to not press too deeply or break the dough.
  8. Add lemon curd: Spoon a small dollop of lemon curd into the indentation of each cookie, ensuring you don’t overfill to avoid leakage during baking.
  9. Freeze before baking: Place the baking sheet with prepared cookies into the freezer for 15 minutes to firm up the dough and lemon curd.
  10. Preheat the oven: While the cookies freeze, preheat your oven to 325°F (163°C).
  11. Bake the cookies: Remove the cookies from the freezer and bake in the preheated oven for 13 to 15 minutes, until the edges are lightly golden and the cookies are set.
  12. Cool the cookies: Allow the cookies to cool on the baking sheet for 10 minutes to firm up further. Then transfer them to a wire cooling rack to cool completely before serving or storing.

Notes

  • You can make homemade lemon curd ahead of time and chill it well before using; this enhances flavor and ease of assembly.
  • Be sure to chill the dough after mixing to help maintain cookie shape and prevent spreading during baking.
  • If you don’t have vanilla bean paste, substitute equally with pure vanilla extract.
  • Handle the lavender buds gently to avoid overpowering the subtle lemon flavor.
  • Store cooled cookies in an airtight container at room temperature for up to 3 days or freeze for longer storage.

Find it online: https://cozyplatter.com/lavender-lemon-curd-cookies-recipe/