Description
Delicate, buttery shortbread cookies with a fragrant blend of lemon zest and lavender, topped with a light lemon glaze. These cookies are the perfect balance of tangy, floral, and sweet! Ideal for tea time or as a charming homemade gift
Ingredients
Scale
- For the Cookies:
- 2 ½ cups all-purpose flour, spooned and leveled
- ¾ cup powdered sugar
- ¼ tsp coarse Kosher salt (or 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
- Make, Cut, and Chill the Dough:
In a food processor, combine the flour, powdered sugar, salt, lemon zest, and lavender. Pulse until well mixed. With the processor running, add the butter, one tablespoon at a time, processing until the mixture is moist and crumbly. Add vanilla extract and lemon juice, processing until the dough comes together. - Shape the Dough:
Turn the dough out onto a clean surface, shape into a disk, and dust with flour. Press into an 8 or 9-inch lined baking pan. Cut the dough into squares (5×5 for 25 cookies in an 8-inch pan or 6×6 for 36 cookies in a 9-inch pan). Dock the dough with a toothpick to prevent puffing. Chill for 30 minutes. - Bake:
Preheat the oven to 300°F. Bake the shortbread for about 45 minutes, or until golden brown. Re-cut the cookies while warm and let them cool completely in the pan. - Ice the Cookies:
Mix powdered sugar, meringue powder, and lemon juice to form a smooth, drizzly icing. Dip the tops of the cookies into the icing and decorate with dried lavender or lemon zest. Allow the icing to set for 4-6 hours before serving.
Notes
- These cookies are delicate, so handle them gently during the glazing process.
- The icing can be drizzled or spread depending on your preference.
- If you prefer more lavender flavor, feel free to adjust the amount of dried lavender in the dough.
Nutrition
- Serving Size: 1 cookie
- Calories: 160
- Sugar: 10g
- Sodium: 50mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 25mg