Zesty Iced Lemon Lavender Shortbread Cookies Recipe
Experience our buttery lemon lavender shortbread cookies with a refreshing iced finish. The fragrant blend of citrus and floral notes will transport you to a sun-drenched Mediterranean garden.
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Cooking tools:
- Food processor
- Microplane
- Baking pan
- Parchment paper
- Oven
- Refrigerator
- Mixing bowl
- Whisk
- Chef's knife
- Cutting board
- Measuring cup
- Spoon
Ingredients
- 2 1/2 cups (590 ml) all-purpose flour
- 3/4 cup (177 ml) powdered sugar
- 3/4 cup (170 g) cold unsalted butter
- 1 zest of small lemon
- 2 tbsps (30 ml) fresh or bottled lemon juice
- 1/2 tsp dried edible lavender
- 1/2 tsp vanilla extract
- 1/4 tsp coarse kosher salt
- 1 cup (237 ml) powdered sugar
- 2 tsp meringue powder
- 2 1/2-3 tbsps (37-45 ml) fresh or bottled lemon juice
- Dried edible lavender (for decoration)
- Lemon zest (for decoration)
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