Description
These iced lemon lavender shortbread cookies are the perfect combination of refreshing lemon zest and delicate lavender flavor. With their buttery texture and elegant icing, they make for a delightful treat that’s perfect for any occasion, from tea parties to bridal showers. Easy to make, these cookies can be stored for weeks and will remain as fresh as ever.
Ingredients
- 2 cups All-Purpose Flour
- 1 cup Powdered Sugar
- 1/4 tsp Salt
- Zest and juice of 1 Lemon
- 1 cup Butter (room temperature)
- 1 tsp Vanilla Extract
- 1 tbsp Meringue Powder
- 1 tbsp Dried Edible Lavender
Instructions
- Prepare the Dough: In a food processor, combine flour, powdered sugar, salt, lemon zest, and lavender. Pulse until mixed.
- Incorporate Butter: Add butter, one tablespoon at a time, while processing until the mixture becomes crumbly.
- Form the Dough: Add vanilla extract and lemon juice, then process until the dough forms a ball.
- Refrigerate and Shape: Press the dough into a lined baking pan, cut into squares, and refrigerate for 30 minutes.
- Bake: Preheat oven to 300°F and bake for 45 minutes, or until golden brown.
- Cut and Cool: After baking, cut the shortbread again and cool completely.
- Prepare Icing: Combine powdered sugar and meringue powder with lemon juice until smooth. Dip each cookie in the icing, let dry, and garnish with additional lavender or zest.
Notes
- For a unique twist, substitute lavender with rosemary or try different citrus fruits like orange or lime.
- If you don’t have meringue powder, egg whites can be used as a substitute for the icing, though it may take longer to set.
