I have a not-so-secret addiction to the Lemon Shortbread Cookies at my local natural grocery store. They are beyond fantastic. So fantastic, in fact, that sometimes the bakery often sells out at the exact moments that I am craving one of these delightful treats. So I decided to come up with a copy cat recipe to make them at home when the craving strikes. The next time I went to the bakery I turned over the wrapping and read the ingredients list: Flour, Sugar, Butter, salt… and LEMON OIL. “Hmmm…” I thought. I have an idea.
I had heard of baking with essential oils before, but I had never tried it, so I searched around to try to find other bloggers who had had success. I have to say that using essential oils to flavor cookies worked out fantastic. Just MAKE SURE that the essential oils that you are using are food-grade and safe to ingest. Don’t use just any old essential oil. I like to use the “Vitality” oils from Young Living. They have been tested for safety and the “Vitality” line is made up of only oils that can properly be taken internally.
HOW TO MAKE LEMON SHORTBREAD COOKIES WITH ESSENTIAL OILS
- Gather your ingredients. you will need:
- Flour (2 cups)
- Granulated Sugar (2/3 cup)
- Salted Butter (2 sticks)
- Salt (1/4 teaspoon)
- Food Grade Lemon Essential Oil (25-30 drops)
2. Mix together the sugar and the salt. Drop the lemon oil drops into the sugar/salt mixture. I like to do single drops in a circle so that I can keep count.
3. Mix the butter into the sugar/salt/lemon oil mixture with a fork.
4. Put the buttery sugary mixture in the bowl with the pre-measured flour and mix the dough together with your hands. I like using a glove so that it doesn’t stick all over my hands.
5. Press the dough into a nice long even log once the dough has come together. Divide the dough into 16 even pieces with a knife.
6. Take each individual portion and roll it into a ball. Take a little bit more sugar and mix a couple of drops of essential oil into it. Dip the top of the balls in the lemony sugar. This will make sure that the next step works well and the cookies don’t stick to your measuring cup.
7. Put the dough balls on an un-greased baking sheet. Take a flat bottomed measuring cup and carefully flatten the balls. Be careful not to squish them too thin.
8. Bake in 325F oven for 12 minutes.
9. Let cool on baking sheet. ….wait patiently for a few minutes and then enjoy!
When I made these they turned out just like my favorite bakery lemon shortbread cookie. I am very pleased.
XOXO,
Jennifer
Lemon Essential Oil Shortbread Cookies
Ingredients
- 2 cups flour
- ⅔ cup sugar
- 2 sticks salted butter, softened
- ¼ teaspoon salt
- 25-30 drops food-grade lemon essential oil
Instructions
- Mix together the sugar and the salt. Drop the lemon oil drops into the sugar/salt mixture. I like to do single drops in a circle so that I can keep count.
- Mix the butter into the sugar/salt/lemon oil mixture with a fork.
- Put the buttery sugary mixture in the bowl with the pre-measured flour and mix the dough together with your hands. I like using a glove so that it doesn't stick all over my hands.
- Press the dough into a nice long even log once the dough has come together. Divide the dough into 16 even pieces with a knife.
- Take each individual portion and roll it into a ball. Take a little bit more sugar and mix a couple of drops of essential oil into it. Dip the top of the balls in the lemony sugar. This will make sure that the next step works well and the cookies don't stick to your measuring cup.
- Put the dough balls on an un-greased baking sheet. Take a flat bottomed measuring cup and carefully flatten the balls. Be careful not to squish them too thin.
- Bake in 325F oven for 12 minutes.
- Let cool on baking sheet. ….wait patiently for a few minutes and then enjoy!
