Lemon Lavender Shortbread
(from BearNakedBaker’s recipe box)
Can be glazed if you’d like…I never have…
Source: BNB
Prep time: 120 minutes
Cook time: 10 minutes
Serves 36 people
Categories: cookies
Ingredients
- 1 1/2 cups all-purpose flour
- 1 teaspoon dried lavender buds, ground with mortar and pestle
- 1 teaspoon finely shredded lemon peel
- 1/4 teaspoon salt
- 3/4 cup butter, softened
- 1 cup powdered sugar
- 1/4 cup butter, softened
- For the icing...
- 1cup powdered sugar
- 1tablespoon milk
- Dried lavender buds (optional)
- Thin strips of lemon peel (optional)
Directions
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In a medium bowl, combine flour, ground lavender buds, finely shredded lemon peel, and salt. In a large mixing bowl beat the 3/4 cup butter with an electric mixer on medium to high speed for 30 seconds. Add 1 cup powdered sugar. Beat until combined. Beat in as much of the flour mixture as you can with the mixer. Stir in any remaining flour mixture.
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On a lightly floured surface, roll dough into a 10-inch-long log. Wrap log in plastic wrap or waxed paper. Chill for 2 to 24 hours or until firm.
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Preheat oven to 350 degrees F. Cut roll into 1/4-inch slices. Place slices 2 inches apart on ungreased cookie sheet. Bake in preheated oven about 10 minutes or until edges are lightly browned. Transfer cookies to a wire rack and let cool.
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For frosting, in a small bowl, combine the 1/4 cup butter, 1 cup powdered sugar, and the milk. Beat with a wooden spoon until smooth. If necessary, stir in additional milk, 1 teaspoon at a time, to make a frosting of spreading consistency. Spread frosting on tops of cookies and, if desired, garnish with additional lavender buds and thin strips of lemon peel. Makes 3 dozen cookies.
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Place in single layer in an airtight container; cover. Store at room temperature for up to 3 days. Or freeze unfrosted cookies for up to 3 months; thaw and frost.