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Ingredients:
For the shortbread cookies:
1 cup unsalted butter, softened
1/2 cup powdered sugar
2 cups all-purpose flour
1 tbsp culinary lavender, finely chopped
Zest of 1 lemon
1/2 tsp vanilla extract
1/4 tsp salt
For the lemon icing:
1 cup powdered sugar
2-3 tbsp fresh lemon juice
1/2 tsp lemon zest
Directions:
Prepare the dough: In a large mixing bowl, cream together the softened butter and powdered sugar until light and fluffy. Add the flour, chopped lavender, lemon zest, vanilla extract, and salt. Mix until a dough forms.
Chill the dough: Shape the dough into a disk, wrap in plastic wrap, and refrigerate for at least 1 hour.
Roll and cut: Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper. On a lightly floured surface, roll out the dough to about 1/4-inch thickness. Use a cookie cutter to cut out shapes and place them on the prepared baking sheet.
Bake: Bake the cookies for 10-12 minutes, or until the edges are lightly golden. Let cool completely on a wire rack.
Prepare the icing: In a small bowl, whisk together the powdered sugar, lemon juice, and lemon zest until smooth. Adjust the consistency by adding more powdered sugar or lemon juice as needed.
Ice the cookies: Drizzle or spread the lemon icing over the cooled cookies. Let the icing set before serving.
Prep Time: 20 minutes | Chill Time: 1 hour | Cooking Time: 12 minutes | Total Time: 1 hour 32 minutes
Kcal: 150 kcal | Servings: 24 cookies
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