Shortbread Lemon Lavender Cookies melt in your mouth and are full of flavor. Topped with lemon icing for a beautiful and fresh finish.
A few weeks ago we took a trip to a lavender field in NJ, which by the way is a must do during summer. I wanted to bake Lavender Cookies for quiet some time, and finally I did! These Lavender Cookies were a success! They are so flavorful, I added fresh lemon zest to the batter which added a nice doze of citrus to the floral lavender.
- 2 sticks unsalted butter, room temperature
- 1 stick vegetable shortening, room temperature
- 1 cup granulated sugar
- 1 tablespoon culinary lavender
- 1 tablespoon lemon zest
- 1 tablespoon lemon juice
- 4½ cups flour
- ¼ teaspoon salt
- 1 cup powdered sugar
- 1½ tablespoon fresh melon juice
- Grind or finely chop the culinary lavender.
- In a medium mixing bowl, combine salt and flour and set aside.
- In a stand mixer fitted with the paddle attachment mix together butter, vegetable shortening and sugar until combined. Add lemon juice, lemon zest and finely chopped lavender and mix until combined.
- Add the flour mixture one cup at a time and mix on slow - medium speed until fully combined.
- Transfer dough to a floured surface and roll into a log approximately 3 inches in diameter. Cover in plastic wrap and refrigerate for at least 1 hour or better overnight.
- Preheat oven to 350.
- Lay parchment paper on 2 cookie sheets.
- Using a sharp knife, slice the log of dough into ¼ inch thick slices. Place cookies on the ungreased baking sheets and bake for 10-12 minutes.
- Allow cookies to cool to room temperature before icing.
- In a medium bowl combine sugar with lemon juice, mix with a spoon until the mixture is smooth, shiny and with no lumps. If the mixture is too thick add more lemon juice, 1 teaspoon at a time.
- Drizzle over the cooled cookies, let the iced cookies stand for 15-20 minutes before serving for the icing to settle.