Iced Lemon Lavender Shortbread Cookies

@AniphaeS

Published in 

Sweet Desserts and Baking

 · 6 months ago

Iced Lemon Lavender Shortbread Cookies

Ingredients

For the Cookies:

• 2 ½ cups all-purpose flour, spooned and leveled
• ¾ cup powdered sugar
• ¼ tsp coarse Kosher salt (use half if using table salt)
• Zest of 1 small lemon
• ½ tsp dried edible lavender
• ¾ cup cold unsalted butter, cut into tablespoons
• ½ tsp vanilla extract
• 2 tbsp fresh or bottled lemon juice

For the Icing:

• 1 cup powdered sugar
• 2 tsp meringue powder
• 2 ½ – 3 tbsp fresh or bottled lemon juice

• Dried edible lavender or lemon zest, for decorating

Instructions

Prepare the Dough:

• In a food processor, combine flour, powdered sugar, salt, lemon zest, and lavender. Pulse to mix.
• While the processor is running, add butter one tablespoon at a time until the mixture is crumbly.
• Add vanilla extract and lemon juice. Process until the dough forms a ball.
• Transfer the dough to a lined 8 or 9-inch square baking pan. Press evenly into the pan.
• Cut into squares and prick with a fork. Chill in the refrigerator for 30 minutes.

Baking:

• Preheat the oven to 300°F (150°C).
• Bake the chilled dough for about 45 minutes until golden and firm.
• Recut the cookies immediately after baking. Allow to cool completely in the pan.

Prepare the Icing:

• Mix powdered sugar with meringue powder. Gradually add lemon juice until smooth.
• Dip the tops of the cookies into the icing, then sprinkle with lavender or lemon zest.
• Allow the icing to set for at least 4-6 hours.