Iced Lemon Lavender Shortbread Cookies
These iced lemon lavender shortbread cookies are a delightful treat that combines the refreshing flavors of lemon and the floral notes of lavender. Perfect for any occasion, they offer a buttery texture and a sweet, tangy icing that makes them visually appealing and delicious. Enjoy them with a cup of tea for a perfect afternoon snack.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 5 minutes
- Yield: 24 cookies 1x
- Category: Desserts
- Method: No bake
- Cuisine: American
Ingredients
Scale
- ¾ cup powdered sugar
- 2 ½ cups all-purpose flour, spooned and leveled
- ½ tsp dried edible lavender
- ¼ tsp coarse Kosher salt
- ¾ cup cold unsalted butter, cut into tablespoons
- Zest of 1 small lemon
- ½ tsp vanilla extract
- 2 tbsp fresh or bottled lemon juice
- 1 cup powdered sugar (for icing)
- 2 ½ – 3 tbsp fresh or bottled lemon juice (for icing)
- 2 tsp meringue powder
- Dried edible lavender or lemon zest (for decorating)
Instructions
- In a food processor, combine flour, powdered sugar, salt, lemon zest, and lavender. Pulse to mix. While the processor is running, add butter one tablespoon at a time until the mixture is crumbly. Add vanilla extract and lemon juice. Process until the dough forms a ball. Transfer the dough to a lined 8 or 9-inch square baking pan. Press evenly into the pan. Cut into squares and prick with a fork. Chill in the refrigerator for 30 minutes.
- Preheat the oven to 300°F (150°C). Bake the chilled dough for about 45 minutes until golden and firm. Recut the cookies immediately after baking. Allow to cool completely in the pan.
- Mix powdered sugar with meringue powder. Gradually add lemon juice until smooth. Dip the tops of the cookies into the icing, then sprinkle with lavender or lemon zest. Allow the icing to set for at least 4-6 hours.
Nutrition
- Calories: 130
- Sugar: 8g
- Sodium: 50mg
- Fat: 7g
- Saturated Fat: 4g
- Carbohydrates: 17g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 20mg