Ingredients:
For the Cookies:
2 ½ cups leveled and spooned all-purpose flour
¾ cup powdered sugar
¼ tsp coarse Kosher salt (or half the amount if using table salt)
Zest of 1 small lemon
½ tsp dried edible lavender
Cut ½ cup of cold, unsalted butter into tablespoons.
½ tsp vanilla extract
2 tbsp fresh or bottled lemon juice
For the Icing:
1 cup powdered sugar
2 tsp meringue powder
2-3 tablespoons of either fresh or bottled lemon juice
dried and edible lemon zest or lavender for decoration
Directions:
In a food processor, combine the flour, powdered sugar, salt, lemon zest, and dried lavender. Pulse several times to combine.
With the processor running, add the butter, one tablespoon at a time, until the mixture becomes moist and crumbly.
Add the vanilla extract and lemon juice, and process just until the dough comes together into a ball.
Transfer the dough onto a clean counter and shape it into a disk. Lightly dust it with flour.
Line an 8 or 9-inch square baking pan with parchment paper, greasing the inside of the pan lightly to help the parchment paper stick. Press the dough into the pan evenly.
Using a bench scraper or sharp knife, cut the dough into squares, dipping it in flour in between cuts. For an 8-inch pan, cut into 5×5 sections (25 cookies), or for a 9-inch pan, cut into 6×6 sections (36 cookies).
Use a toothpick, skewer, or cake tester to prick the dough all over.
Refrigerate the shortbread for 30 minutes.
Preheat the oven to 300°F (150°C) and place a rack in the center of the oven.
Bake the chilled shortbread for about 45 minutes, until the top looks golden brown and fully baked.
Remove from the oven and immediately cut the shortbread again.
Let it cool down in the pan entirely.
In a bowl, combine powdered sugar and meringue powder. Stir in lemon juice until the icing is smooth and drizzly.
Dip the tops of the cookies into the icing, shaking off any excess, and place them on a rack to allow the icing to dry and set. Sprinkle dried lavender or lemon zest on top before the icing sets if desired.
Let the icing set and dry completely for at least 4-6 hours.
Store the baked shortbread in an airtight container at room temperature for 1-2 weeks or in the freezer for 3-6 months.
Enjoy these delightful Iced Lemon Lavender Shortbread Cookies!
These cookies combine the bright flavors of lemon and the aromatic hint of lavender, making them a perfect treat for any occasion.