Lavender Lemon Shortbread
Ingredients
- 1 cup unsalted butter (room temperature)
- ½ cup powdered sugar
- 1 teaspoon vanilla extract
- 1 teaspoon lemon zest
- 1 teaspoon lemon juice
- 2 tablespoons dried culinary lavender
- 2 cups all-purpose flour
Glaze
- 1 cup powdered sugar
- 1 tablespoon melted butter
- zest of 1 lemon
- juice of 1 lemon
- 1 tablespoon dried culinary lavender
Instructions
- Preheat oven to 325°F. In the bowl of an electric mixer, combine butter and sugar together, beating for 2 minutes. Mix in the vanilla, lemon zest, juice, and lavender. Next add flour and salt, mixing until just combined. On a lightly floured surface roll the dough to ¼ inch thickness. Cut out dough with a cookie cutter and place onto a parchment-lined baking sheet. Bake for 12–14 minutes, until the edges turn slightly golden. Allow to cool. While cookies are cooling, combine powdered sugar, butter, lemon zest, and juice in a small bowl. Spread the glaze on top of each cookie and sprinkle with a pinch of lavender. Can be stored in an airtight container for a up to a week.
