Lemon Lavender Italian Shortbread Cookies
These lemony treats are enhanced with a touch of Lavender to create an amazing breakfast, desert or snack. You literally will have extreme difficulty at having just one. Your friends and family will love’em!
Ingredients
Lemon Cookies
- 1 1/4 cups flour
- 1/4 + 2 tbsps cornstarch
- 2 tblsps zest & juice of one lemon
- 1 pinch salt
- 3/4 + 2 tblsps softnened butter
- 1/2 cup powdered sugar
- 1 tblsp lavender
Lemon Glaze
- 3 tblsps fresh lemon juice (strained)
- 1 1/2 cups powdered sugar
- 1 zest lemon
Instructions
- In a medium bowl, whisk together the flour, cornstarch, zest & salt
- In a large bowl, beat on medium speed the butter & sugar until fluffy, 3-5 minutes
- Add half the flour & the lemon juice, beat to combine
- Add remaining flour & with a wooden spoon or spatula , combine to form a dough.
- Stir in the lavender (the dough will be a little sticky, if too sticky add 1 - 2 tablespoons of flour)
- Transfer the dough to a large piece of parchment paper or plastic wrap & roll the dough into a log approximately 1 1/2 inches wide. Refrigerate for one hour
- Remove the dough from the fridge & cut into 1/2 inch slices. Place the slices on a large cookie sheet lined with parchment paper. Refrigerate for 20 minutes
- Pre-heat oven to 320 degrees & bake the cookies for 5 minutes
- Then raise the temperature to 350 degrees & continue to bake for 9 - 10 minutes. The cookies should be light in color.
- Remove from oven & let the cookies sit on the cookie sheet for about 5 minutes, then move them to a wire rack to cool completely
- The cookies can be either dusted with powdered sugar or spread with a lemon glaze
- Lemon Glaze - In a small bowl whisk together the lemon juice, powdered sugar & zest until smooth
