Lemon Lavender Shortbread Cookies
- 1 cup salted butter (warmed)
- 1/2 cup powdered sugar
- 1 T lavender buds
- 2 T finely grated lemon peel
- 1 t vanilla
- 1/2 t lemon juice
- 1/2 t butter flavoring
- 2 cups all-purpose flour
- dash of kosher salt
In a medium bowl, beat together butter and powdered sugar until smooth. With a mortar and pestle, combine lavender buds and lemon zest. Mix lavender-lemon zest mixture with vanilla, lemon juices and butter flavoring. Add flour and kosher salt, then beat just until well blended. With a rubber spatula, scrape the sides and bottom to make sure everything is combined. Cover with plastic wrap and chill until firm, for 20-30 minutes. Roll out the dough to about 1/4 inch thickness. Using a 2" circular cookie cutter, cut out cookies and place them on parchment-lined cookie sheets until sheet is filled. Preheat oven to 350 degrees, chill pan for 10 minutes. Bake cookies until light brown on bottom and just barely golden around edges, about 15 minutes. Transfer cookies to rack and cool completely.
ICING
- zest of half a lemon
- 1 cup of powdered sugar
- 2 T lemon juice
- 2 T cream cheese
In a medium bowl, slowly whisk together lemon juice into the powdered sugar. Add lemon zest and cream cheese and beat until well combined. Top each cookie with icing using a pastry spatula.
