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Iced Lemon Lavender Shortbread Cookies Recipe

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4.1 from 14 reviews

Delight in these delicate Iced Lemon Lavender Shortbread Cookies, flavored with fragrant dried lavender and bright lemon zest. Crisp yet tender, these buttery shortbreads are perfectly complemented by a tangy lemon glaze adorned with lavender or lemon zest, making them an elegant treat for tea time or special occasions.

  • Total Time: 1 hour 25 minutes
  • Yield: 25 cookies (using 8-inch pan)

Ingredients

Shortbread Dough

  • 2 1/2 cups all-purpose flour, spooned and leveled
  • 3/4 cup powdered sugar
  • 1/4 tsp coarse Kosher salt (or 1/8 tsp table salt)
  • Zest of 1 small lemon
  • 1/2 tsp dried edible lavender
  • 3/4 cup cold unsalted butter, cut into tablespoons
  • 1/2 tsp vanilla extract
  • 2 tbsp fresh or bottled lemon juice

Lemon Icing

  • 1 cup powdered sugar
  • 2 tsp meringue powder
  • 2 1/2 to 3 tbsp fresh or bottled lemon juice
  • Dried edible lavender or lemon zest, for decorating

Instructions

  1. Make, Cut and Chill the Dough: In a food processor, combine the flour, powdered sugar, salt, lemon zest, and dried lavender. Pulse several times to mix evenly. With the processor running, add cold butter tablespoons one by one through the chute until the mixture is moist and crumbly. Add vanilla extract and lemon juice, then process just until the dough forms a ball. Transfer the dough onto a clean surface, gather any loose flour, shape it into a disk, and dust lightly with flour.
  2. Press and Cut the Dough: Line an 8 or 9-inch square baking pan with parchment paper, greasing the pan lightly with butter first to secure the paper. Press the dough evenly into the pan. Using a sharp knife or bench scraper dusted with flour, cut the dough into squares: 5×5 for an 8-inch pan (25 cookies), or 6×6 for a 9-inch pan (36 cookies). Dock the dough by pricking it all over with a toothpick or skewer to prevent puffing during baking. Refrigerate shortbread for 30 minutes.
  3. Bake the Shortbread: Preheat the oven to 300°F and position a rack in the center. Bake the chilled dough for about 45 minutes until the shortbread is golden brown and baked through. Remove from oven and place the pan on a cooling rack. Immediately cut the shortbread again along the scored lines and cool completely in the pan before lifting out using the parchment paper.
  4. Prepare the Icing: In a bowl, mix powdered sugar and meringue powder. Gradually stir in lemon juice until the icing is smooth and drizzly.
  5. Ice and Decorate Cookies: Dip the tops of cooled cookies into the lemon icing and shake off the excess. Place cookies on a tray and quickly sprinkle with dried lavender or lemon zest before the icing sets. Let icing dry and harden completely for at least 4 to 6 hours.
  6. Store the Cookies: Once icing is set, store the cookies in an airtight container at room temperature for 1 to 2 weeks, or freeze them for 3 to 6 months for longer preservation.

Notes

  • Ensure the butter is cold before adding to keep the shortbread tender and crumbly.
  • Docking the dough is essential to prevent the shortbread from puffing up in the oven.
  • Cutting the dough before baking makes post-bake slicing cleaner and easier.
  • Use edible dried lavender from a reputable source to avoid bitter or inedible varieties.
  • The icing sets fastest in a cool, dry environment; avoid humid conditions.
  • Experiment with lemon juice quantity in the icing to achieve your preferred consistency.
  • Author: Monica
  • Prep Time: 25 minutes
  • Cook Time: 45 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Find it online: https://monicarecipes.com/iced-lemon-lavender-shortbread-cookies-recipe/