Description
Indulge in the deliciousness of Iced Lemon Lavender Shortbread Cookies – a perfect treat for any occasion. Try them today!
Ingredients
Scale
- 2 1/2 cups all-purpose flour, (spooned and leveled)
- 3/4 cup powdered sugar
- 1/4 tsp coarse Kosher salt ((if using table salt, use half the amount))
- Zest of 1 small lemon
- 1/2 tsp dried edible lavender
- 3/4 cup cold unsalted butter, (cut into tablespoons)
- 1/2 tsp vanilla extract
- 2 tbsp fresh or bottled lemon juice
- 1 cup powdered sugar
- 2 tsp meringue powder
- 2 1/2 – 3 tbsp fresh or bottled lemon juice
- Dried edible lavender, or lemon zest, (for decorating)
Instructions
- Step 1– Make the Dough
In a food processor, combine the flour, powdered sugar, salt, lemon zest, and lavender. Pulse several times until well mixed. - Step 2- Add the Butter
With the processor running, add the butter tablespoon by tablespoon and process until the mixture is moist and crumbly. - Step 3– Add Liquid Ingredients
Add the vanilla extract and lemon juice. Process just until the dough comes together into a ball. - Step 4- Shape the Dough
Dump the dough onto a clean counter, gather any loose bits, and shape into a disk. Lightly dust with extra flour. - Step 5- Press into Pan
Line an 8 or 9-inch square baking pan with parchment paper. Lightly grease the pan so the paper sticks. Press the dough evenly into the pan. - Step 6- Cut and Dock
Using a sharp knife or bench scraper, cut the dough into squares (8-inch pan: 5×5 for 25 cookies; 9-inch pan: 6×6 for 36 cookies). Prick the dough all over with a toothpick or skewer. - Step 7– Chill the Dough
Refrigerate the shortbread for 30 minutes. - Step 8- Bake
Preheat the oven to 300°F and place a rack in the center. Bake the chilled shortbread for about 45 minutes until golden brown. Cool on a rack and immediately cut again along the lines. Let cool completely in the pan. - Step 9- Make the Icing
In a bowl, combine powdered sugar, meringue powder, and lemon juice. Stir until smooth and drizzly. - Step 10- Ice the Cookies
Dip the tops of the cookies into the icing, shake off excess, and set to dry. Optionally, sprinkle with dried lavender or lemon zest before the icing sets. Let dry for at least 4–6 hours. - Step 11– Store
Store the shortbread in an airtight container at room temperature for 1–2 weeks or in the freezer for 3–6 months.
Notes
Try This Recipe and Leave a comment Below, your opinion matters to me!
Nutrition
- Serving Size: 4 serving
- Calories: 400
- Sugar: 5g
- Sodium: 400mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 15g
- Cholesterol: 50mg