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:

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

Baking:

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

Prepare the Icing:

  1. Mix powdered sugar with meringue powder. Gradually add lemon juice until smooth.
  2. Dip the tops of the cookies into the icing, then sprinkle with lavender or lemon zest.
  3. 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.

By Admin

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