Description
These Iced Lemon Lavender Shortbread Cookies are delicate and buttery with a refreshing hint of lemon zest and aromatic dried lavender. Finished with a glossy lemon glaze, they make a perfect elegant treat for any occasion or afternoon tea.
Ingredients
Scale
For the Cookies:
- 1 cup unsalted butter, softened
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- 2 tablespoons lemon zest
- 2 teaspoons dried culinary lavender
- 2 cups all-purpose flour
- 1/4 teaspoon salt
For the Glaze:
- 1 cup powdered sugar
- 2 tablespoons fresh lemon juice
- 1 teaspoon lemon zest
- 1/2 teaspoon vanilla extract
Instructions
- Preheat and Prepare Baking Sheet: Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper to ensure cookies bake evenly and don’t stick.
- Cream Butter and Sugar: In a large bowl, cream the softened butter and powdered sugar together until light and fluffy to create a smooth base for the dough.
- Add Flavorings: Mix in the vanilla extract, fresh lemon zest, and dried culinary lavender to infuse the dough with bright, floral flavors.
- Incorporate Dry Ingredients: Gradually add the all-purpose flour and salt into the wet mixture, mixing until the dough comes together without overworking it.
- Chill the Dough: Roll the dough into a log shape, wrap it tightly in plastic wrap, and chill in the refrigerator for 30 minutes to firm up for easy slicing.
- Slice and Arrange Cookies: Once chilled, slice the dough into 1/4-inch thick rounds and place them spaced on the prepared baking sheet.
- Bake the Cookies: Bake for 12-15 minutes or until the edges just start to turn a light golden brown. Let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
- Prepare the Lemon Glaze: Whisk together powdered sugar, fresh lemon juice, lemon zest, and vanilla extract until smooth and pourable.
- Glaze the Cookies: After the cookies have fully cooled, drizzle the lemon glaze evenly over them and allow the glaze to set before serving.
Notes
- You can substitute dried lavender with fresh culinary lavender if available, but reduce quantity slightly as fresh is more potent.
- Make sure to chill the dough well for clean, neat cookie slices and even baking.
- Use fresh lemon juice for the glaze for the best bright and tangy flavor.
- Store cookies in an airtight container at room temperature for up to 5 days.
- For a stronger lemon flavor, you can add a little lemon extract along with vanilla extract in the dough.
