Lemon and Lavender Shortbread Cookies 

This was the first year I grew lavender in the garden and I have had endless ideas of what to do with this heavenly delectable herb! These cookies were at the top of my list and are the perfect combination of a earthy and savory treat!


I dried my lavendar by bundling it. Then hanging it to dry in a dark area for about a week. After drying, the buds will fall off with ease. I stored the dried lavender in a small mason jar until I was ready to incorporate it into these lovely little shortbread cookies.

 

Ingredients for the shortbread: 

2 sticks of softened butter

2 cups of all-purpose flour

1/2 cup of granulated sugar

1/4 cup of confectioner’s sugar

1/2 tsp of baking powder

2 egg yolks

1 tsp of dried lavender

1 tbsp of lemon zest

Ingredients for the Glaze:

1 cup of confectioner’s sugar

1/4 cup of water

1/4 cup of sugar

1-3 springs of fresh lavender

1 tbsp of lemon zest

1 tbsp of dried lavender

 

In a mixer, cream together softened butter until smooth. Then add granulated sugar, baking powder, confectioner’s sugar, lemon zest, dry lavender and egg yolks. Combined together on slow speed.

Then add flour all at once and mix on medium speed. Make sure not to over mix.The dough will start to pull from the sides of the bowl and when it starts to do so, press into a large ball. Cover and refrigerate for 45 minutes to an hour.

Flour your work space and your rolling pin. After the dough has been chilled, shape into a rectangle and roll out your dough to about a 1/2 ” thick.

Use your choice of size and shaped cookie cutter. Cut the shortbread and put cookies onto a buttered baking sheet. Place in a 350 degree over for 10-12 minutes. Watch your cookies carefully you don’t want the edges browned.

Carefully place onto a cooling rack. While your cookies are cooling you can prepare your glaze. You do not want to glaze your cookies while hot, the glaze will melt right off of them. So be patient it’s well worth the wait! I promise.

Start by making a lavender simple syrup . In a pot take 1/4 cups of water and 1/4 cups of granulated sugar and bring to a boil. Stir until sugar is dissolved and then remove from heat .

Add one fresh spring of lavender and let steep for 15 to 30 minutes. Discard lavender spring and set a side simple syrup.

In a bowl sift confectioner’s sugar then add half of the simple syrup. Mix well until smooth. Add lemon zest and dry lavender and whisk together. Use the rest of the simple syrup to thin your glaze to your liking by adding small amounts.

Once your cookies have cooled use a spoon to place your glaze on top of your cookies. Using the bottom of the spoon to spread into a circle. Place back on cooling rack to allow the glaze to set for at least a half an hour.

I had high expectations for these tasty treats and they did not disappoint! These little shortbreads not only look beautiful but with each little fleck of lemon zest and lavendar are simply delightful! I hope you enjoy them as much as I did!

 

 

Grow it. Pick it. Cook it. Eat it.

Chantelle

 

 

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