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Iced Lemon Lavender Shortbread Cookies for a Blissful Treat

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Delightful shortbread cookies infused with lemon and lavender, perfect for a light dessert or snack.

Ingredients

Scale
  • 1 cup unsalted butter (room temperature)
  • 3/4 cup granulated sugar
  • 2 cups all-purpose flour (or gluten-free flour blend)
  • 2 tablespoons fresh lemon zest
  • 1 tablespoon dried culinary lavender
  • 1 large egg (or flax egg for vegan)
  • 1 cup powdered sugar
  • 2 tablespoons milk or cream (non-dairy milk can be used)

Instructions

  1. Prep: Take butter out of the fridge so it reaches room temperature. Preheat the oven to 325°F (160°C). Line a baking sheet with parchment paper.
  2. Mix: In a bowl, cream butter with granulated sugar until smooth and light. Use an electric mixer or a strong whisk.
  3. Add: Beat in the egg and lemon zest until they blend well.
  4. Add: Stir in dried culinary lavender, crushing the buds gently.
  5. Add: Fold in flour until the dough just comes together. Don’t overwork the dough.
  6. Chill: Shape the dough into a disk, wrap it, and chill for 30 to 60 minutes.
  7. Roll: On a lightly floured surface, roll dough to about 1/4 inch thickness and cut into desired shapes.
  8. Bake: Bake for 12 to 15 minutes until edges are light golden. Cool on the sheet for 5 minutes before transferring to a wire rack.
  9. Make icing: Whisk powdered sugar with milk until smooth.
  10. Ice: Spread or drizzle on cooled cookies. Let glaze set for 15 to 30 minutes.

Notes

Store baked and iced cookies in an airtight container at room temperature for up to 5 days. For longer storage, freeze un-iced cookies up to 3 months.

Nutrition

Keywords: shortbread, lemon, lavender, cookies, dessert

Find it online: https://alexandrarecipes.com/iced-lemon-lavender-shortbread-cookies/