Solstice Shortbread
Celebrate the changing seasons with Solstice Shortbread, a buttery, melt-in-your-mouth cookie that pairs classic shortbread simplicity with a touch of elegance. Infused with fragrant orange zest and delicate culinary lavender, this recipe brings a floral citrus twist to a timeless treat. With just a hint of coarse sugar for sparkle and crunch, it’s a perfect addition to your holiday dessert table or a cozy afternoon tea. Crafted with a few pantry staples and ready in under an hour, these cookies are as easy to make as they are delightful to enjoy. Whether you're honoring winter's chill or summer's glow, Solstice Shortbread is the perfect way to mark the moment.
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Recipe Information
Ingredients
- 226 grams unsalted butter
- 70 grams powdered sugar
- 250 grams all-purpose flour
- 30 grams cornstarch
- 1 teaspoon fine sea salt
- 1 teaspoon vanilla extract
- 1 tablespoon orange zest
- 1 teaspoon dried lavender buds (culinary grade)
- 2 tablespoons coarse sugar (for sprinkling)
Instructions
Preheat your oven to 160°C (320°F) and line two baking sheets with parchment paper.
In a large mixing bowl, beat the unsalted butter until smooth and creamy using a hand or stand mixer.
Gradually sift in the powdered sugar and beat until the mixture is light and fluffy, about 2 minutes.
Add the vanilla extract and orange zest to the butter mixture and mix until combined.
In a separate bowl, whisk together the all-purpose flour, cornstarch, and sea salt.
Gradually add the dry ingredients to the wet ingredients, mixing on low speed until a soft dough forms. Do not overmix.
Gently fold in the dried lavender buds to evenly distribute them throughout the dough.
Transfer the dough onto a lightly floured surface and knead gently to bring it together into a smooth ball.
Roll the dough out to 1/4-inch thickness and use cookie cutters of your choice to cut out shapes. Re-roll scraps as needed.
Place the cutouts onto the prepared baking sheets, leaving a small space between each. Sprinkle the tops with coarse sugar for added texture and sparkle.
Chill the baking sheets in the fridge for about 10 minutes to help the cookies maintain their shape during baking.
Bake for 20-25 minutes, or until the edges are just beginning to turn a light golden color. Be careful not to overbake, as shortbread should remain pale.
Allow the cookies to cool on the baking sheets for 5 minutes, then transfer them to a wire rack to cool completely.
Serve your Solstice Shortbread with tea, coffee, or a warm beverage of your choice. Store in an airtight container for up to 5 days.
Nutrition Facts
Calories |
1414 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 2.7 g | 3% | |
| Saturated Fat | 0.4 g | 2% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1948 mg | 85% | |
| Total Carbohydrate | 316.4 g | 115% | |
| Dietary Fiber | 8.6 g | 31% | |
| Total Sugars | 95.2 g | ||
| Protein | 26.2 g | 52% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 46 mg | 4% | |
| Iron | 12.1 mg | 67% | |
| Potassium | 312 mg | 7% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
