Vegan lavender-lemon shortbread

You can achieve tender, crumbly shortbread using coconut oil instead of butter, says New York City–based recipe developer Sarah Jampel. “Not only does the healthy fat achieve the melt-in-your-mouth texture, but it also imparts a naturally-sweet, nutty flavor,” she adds. These cookies, flavored with fragrant lemon zest and lavender, are easy to make in large batches—ideal for wrapping and gifting for the holidays. If you’d prefer to keep the recipe vegan, skip the egg wash, Jampel says, which is just for the glossy appearance.

Prep Time: 10 minutes, plus 1 hour chilling
Cook Time: 20 to 25 minutes
Makes about 24 cookies

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Photography and styling by Jenny Huang