Description
Delicate iced lemon lavender shortbread cookies blend Mediterranean sunshine with floral elegance, offering a sophisticated twist on classic shortbread. Crisp buttery layers melt gracefully, inviting refreshment and subtle culinary adventure.
Ingredients
Scale
Dry Ingredients:
- 2 1/2 cups all-purpose flour
- 3/4 cup powdered sugar
- 1/4 teaspoon coarse kosher salt
- 1/2 teaspoon dried edible lavender
- Zest of 1 small lemon
Wet Ingredients:
- 3/4 cup cold unsalted butter
- 1/2 teaspoon vanilla extract
- 2 tablespoons fresh or bottled lemon juice
Icing Ingredients:
- 1 cup powdered sugar
- 2 teaspoons meringue powder
- 2 1/3 tablespoons fresh or bottled lemon juice
- Dried edible lavender (for decorating)
- Lemon zest (for decorating)
Instructions
- Blend dry ingredients including flour, powdered sugar, salt, lemon zest, and lavender in a food processor until uniformly combined.
- Gradually incorporate butter one tablespoon at a time, processing until mixture becomes moist and crumbly.
- Add vanilla extract and lemon juice, processing until dough forms a cohesive mass.
- Transfer dough onto a floured surface and shape into a smooth disk.
- Press dough into a lined baking pan, creating an even layer.
- Meticulously slice dough into precise squares using a sharp knife.
- Pierce dough surface with toothpick to prevent potential rising during baking.
- Refrigerate dough for 30 minutes to firm and enhance flavor integration.
- Preheat oven to 300°F, ensuring consistent temperature.
- Bake shortbread for approximately 45 minutes until edges turn golden brown.
- While cookies are still warm, carefully re-cut the squares.
- Allow cookies to cool completely within the baking pan.
- Prepare icing by whisking powdered sugar, meringue powder, and lemon juice until smooth and drizzling consistency.
- Dip cookie tops into icing, creating an elegant glaze.
- Garnish with delicate dried lavender or lemon zest for visual appeal.
- Let icing set for 4-6 hours before serving to ensure proper hardening.
Notes
- Chill the dough thoroughly to prevent spreading and maintain the crisp, delicate texture of the shortbread.
- Use fresh, high-quality dried lavender for the most vibrant floral notes without overpowering the lemon.
- Adjust the icing consistency by adding more powdered sugar or lemon juice to achieve the perfect drizzle.
- For gluten-free version, substitute all-purpose flour with a 1:1 gluten-free baking blend to maintain the cookie’s delicate structure.
- Prep Time: 45 minutes
- Cook Time: 45 minutes
- Category: Snacks, Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 24
- Calories: 110
- Sugar: 5 g
- Sodium: 45 mg
- Fat: 6 g
- Saturated Fat: 4 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 14 g
- Fiber: 0.3 g
- Protein: 1 g
- Cholesterol: 15 mg