Iced Lemon Lavender Shortbread (Print)
Delicate buttery cookies with lavender and lemon, finished with sweet icing.
# Ingredient list:
→ Shortbread Dough
01 - 1 cup unsalted butter, softened
02 - 2/3 cup powdered sugar
03 - 2 tablespoons finely grated lemon zest
04 - 1 teaspoon culinary dried lavender, finely chopped
05 - 1/4 teaspoon salt
06 - 2 cups all-purpose flour
→ Lemon Icing
07 - 1 cup powdered sugar, sifted
08 - 2 to 3 tablespoons freshly squeezed lemon juice
09 - 1 teaspoon finely grated lemon zest
10 - 1/2 teaspoon dried lavender buds for garnish (optional)
# Directions:
01 - Beat softened butter and powdered sugar in a large bowl until pale and fluffy, approximately 3-4 minutes.
02 - Fold in lemon zest, chopped lavender, and salt until evenly distributed throughout the mixture.
03 - Gradually blend in flour, mixing just until dough forms and no dry flour remains visible. Avoid overmixing.
04 - Divide dough in half and form each portion into a 2-inch diameter log. Wrap tightly in plastic wrap and refrigerate for 30 minutes until firm.
05 - Preheat oven to 350°F. Line two baking sheets with parchment paper.
06 - Cut chilled dough logs into 1/4-inch thick rounds and place on prepared baking sheets, leaving 1 inch between cookies.
07 - Bake for 14-16 minutes until edges turn light golden. Let cool on baking sheets for 5 minutes, then transfer to wire rack to cool completely.
08 - Whisk together sifted powdered sugar, lemon juice, and lemon zest until smooth and glossy. Adjust consistency with additional lemon juice if needed.
09 - Drizzle or spread icing over cooled cookies. Sprinkle with lavender buds if desired. Allow icing to set before serving.
# Expert Tips:
01 -
- The combination of floral lavender and bright lemon creates such a sophisticated flavor profile that everyone assumes they came from a bakery
- These cookies freeze beautifully, so you can keep a log of dough ready for unexpected guests or afternoon cravings
02 -
- Dont be tempted to use more lavender than called for, because the flavor intensifies during baking and can become unpleasantly perfumed
- If your dough logs feel too soft to slice cleanly, pop them in the freezer for 15 minutes before cutting
03 -
- For consistently sized cookies, use a ruler to mark where you'll slice the dough, then cut at each mark
- Chill your baking sheets for 10 minutes before adding the cookie slices, which helps them hold their shape better in the oven