A simple and elegant recipe for soft shortbread cookies, lightly flavored with lavender and lemon essential oil. A real treat for teatime 🍪🌿

🧾 Ingredients (for 20 to 24 cookies)

• 1 cup (2 sticks / 226 g) softened unsalted butter

• ½ cup (about 100 g) powdered sugar

• 2 cups (about 250 g) all-purpose flour

• ¼ tsp salt

• 1 tsp vanilla extract

• 1 drop of true lavender essential oil (Lavandula angustifolia)

• 1 drop of lemon essential oil (Citrus limon)

✅ Make sure you use edible, organic, and certified essential oils (“food grade” or “food supplement” label).

👩🍳 Instructions

1. Preheat your oven to 325°F (160°C) and prepare a baking sheet lined with baking paper.

2. In a large bowl, cream the butter and sugar with an electric mixer until smooth and fluffy (2–3 minutes).

3. Add the vanilla and essential oils , mix gently.

4. Gradually add the flour and salt until you have a smooth, supple dough. You can finish by hand if necessary.

5. Form the dough into a log about 2 inches (5 cm) in diameter, wrap it in plastic wrap, and refrigerate for 30 minutes .

6. Slice the dough into ¼-inch-thick (about 6 mm) rounds and arrange them on the baking sheet.

7. Bake for 12 to 14 minutes , or until the edges begin to brown lightly.

8. Let cool on a wire rack , then store in an airtight container.

💡 Little bonus touches:

• For a more intense taste: add a little lemon zest .

• For a pretty finish: sprinkle lightly with granulated sugar before baking.