Transport your taste buds to a serene garden with our Iced Lemon Lavender Shortbread Cookies. Combining the zestiness of lemon with the subtle floral notes of lavender, these cookies are a perfect treat for a relaxing afternoon. Below, we share the detailed recipe to guide you through crafting these elegant and scrumptious cookies, complete with a glossy lemon icing that perfectly complements the buttery shortbread.
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.
FAQ Section
Can I use fresh lavender instead of dried? Fresh lavender can be used, but ensure it’s finely chopped as it’s stronger in flavor than dried. Use about a third of the amount specified for dried lavender.
How long can I store these cookies? These cookies can be stored in an airtight container at room temperature for up to a week, or refrigerated to extend their shelf life.
Can I freeze the dough for later use? Yes, the dough can be wrapped tightly in plastic wrap and frozen for up to 3 months. Thaw in the refrigerator overnight before using.
Is there a substitute for meringue powder in the icing? If meringue powder is unavailable, you can simply omit it and prepare a basic glaze with powdered sugar and lemon juice, though the texture will be slightly different.
Chef’s Advice:
For an extra crisp and flavorful edge, lightly brush the top of each cookie with lemon juice before baking. This not only adds a tangy brightness but also helps the cookies achieve a beautifully golden hue as they bake.
Indulge in these Iced Lemon Lavender Shortbread Cookies and let their unique blend of flavors bring a touch of sophistication to your dessert table. Enjoy crafting these delightful treats that promise to impress at any gathering.