Iced Lavender and Lemon Shortbread Cookies!
These cookies are gorgeous, not to mention simple! Fresh lemon makes this a vibrantly flavoured cookie, paired with lavender, brightening it’s unique flavour. Try out this smooth, buttery not overly sweet winters day treat!
Instructions for Shortbread:
- 1 cup unsalted butter, softened at room temperature
- ½ cup powdered sugar
- ½ teaspoon lemon extract
- zest from half a lemon
- 1/8 teaspoon vanilla extract
- 2 ¼ cup all-purpose flour
- 1 tablespoon dried lavender flowers
For the cookies – Preheat the oven to 325 degrees F. Cream butter, powdered sugar, lemon and vanilla extracts, and lemon zest together until well-incorporated. Add flour, one cup at a time and stir in (or mix in with your hands – it’s easier) the dried lavender flowers. Turn the dough out on a lightly floured surface. Roll out the dough to about 1/3-inch thickness. Cut out shapes and place on ungreased baking sheets. Prick the tops of the cookies with a fork.
Bake for 20 to 22 minutes or until the bottoms of the cookies are golden in color and the tops are still light. Cool on wire racks (with paper towels underneath for when you ice them later).
Instructions for the Icing
- 1 cup powdered sugar
- 3 teaspoons dried lavender flowers
- zest from 1 ½ lemons
- 2 tablespoons lemon juice
For the Icing – Whisk together the first three ingredients. Add one tablespoon of fresh lemon juice at a time with whisking in between. The goal is to create a smooth icing that is fluid, but not too runny. After cookies have cooled completely, dip the top of each cookie into the icing and set them on a wire rack to dry.
Allow icing to harden and enjoy!