This is a recipe for vegan Lemon & Lavender Shortbread Cookies I made by modifying one of my favorite maple cookies recipe. I made these delicate and fragrant cookies as gifts for Christmas. When using culinary lavender, use caution as the flavor can be over powering and taste soapy if you overdo it. A little goes a long way and all you need is a few drops. I love the light taste of the lemon as well. Seen in the photo, I decorated my cookies with a bittersweet chocolate ganache.
I also used the recipe to make sandwich cookies before, using fruit jam or lemon curd between layers.
You can also swap the lemon with mandarin or orange for a different citrus flavor.
5-ingredient maple cookies
Heat the oven to 350 Fahrenheit.
Line a cookies baking sheet with parchment paper or silicone mat.
In a large mixing bowl sift and mix together the flour, baking powder, lemon juice & zest, lavender, oil and maple and mix until you get a thick and sticky, shiny dough. If the dough is too dry and crumbly gradually add 1-3 more tablespoons of oil. If the dough is too wet and sticky gradually add 1-3 more tablespoons of flour and continue mixing and kneading.
On your counter spread a large piece of parchment paper, place the dough over the paper and cover with another sheet of parchment paper and flatten the dough using a rolling pin until the dough is about 1/2 thick (the dough will rise slightly during baking). Cut the cookies into your desired shape using a cookie cutter.
Gently and place on the prepared baking sheet as they are very delicate and can break (I use a wide flat metal spatula to transfer onto the sheet). Bake the cookies for about 12 minutes for each tray and leave out to cool completely. This is a big batch and usually takes me 2 large trays to bake. The cookies will become crispy as they cool.
(note, I personalized my cookies using a cookie stamp and some melted dark chocolate, you can also punch holes in some of the cookies and make sandwich cookies with some jam between them)