Iced Lemon Lavender Shortbread Cookies
ID: 605 Sheri
Ingredients:
Dough
- 2 1/2 cups all purpose flour, spooned and leveled
- 3/4 cup powdered sugar
- 1/4 teaspoon kosher salt, (1/8 tsp. if using table salt)
- 1 small lemon, zest
- 1/2 teaspoon dried edible lavender
- 3/4 cup cold butter, cut into 1/2-inch cubes
- 1/2 teaspoon vanilla extract
- 2 tablespoon juice from zested lemon
Icing
Line an 8-9" square baking pan with parchment paper.- 1 cup powdered sugar
- 2 teaspoon meringue powder
- 2 1/2 to3 tablespoon fresh lemon juice
- 1 medium lemon zest
- 1-2 tablespoon lavender for garnishing
Directions:
- Prepare Dough: In a food processor, combine the flour, powdered sugar, salt, lemon zest, and lavender. Pulse to mix.
- While the processor is running add butter one cube at a time until the mixture is crumbly.
- Add vanilla and lemon juice. Process until the dough forms a ball.
- Press the dough evenly into prepared pan. Cut into squares and prick with a fork. Chill in refrigerator for 30 minutes.
- Preheat oven to 300°F. Bake chilled dough for about 45 minutes until golden and firm. Remove pan from oven and immediately recut the squares. Allow to cool completely in the pan.
- Prepare Icing: Mix powdered sugar with meringue powder. Gradually add lemon juice mixing until smooth.
- Dip the tops of the cookies into the icing, then sprinkle with lavender and/or lemon zest. Allow 4-6 hours for icing to set before serving.