Iced Lemon Lavender Shortbread (Print Version)
# Ingredients:
→ Cookies
01 -
2 ½ cups all-purpose flour, spooned and leveled
02 -
¾ cup powdered sugar
03 -
¼ teaspoon coarse Kosher salt
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Zest of 1 small lemon
05 -
½ teaspoon dried edible lavender
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¾ cup cold unsalted butter, cut into tablespoons
07 -
½ teaspoon vanilla extract
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2 tablespoons fresh or bottled lemon juice
→ Icing
09 -
1 cup powdered sugar
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2 teaspoons meringue powder
11 -
2 ½ - 3 tablespoons fresh or bottled lemon juice
12 -
Dried edible lavender or lemon zest, for decorating
# Instructions:
01 -
In a food processor, combine flour, powdered sugar, salt, lemon zest and lavender. Pulse several times until well mixed. With the processor running, add butter one tablespoon at a time until mixture becomes moist and crumbly. Add vanilla extract and lemon juice, processing just until dough forms.
02 -
Turn dough onto a clean counter and gather any dry bits, shaping into a disk. Lightly dust with flour. Line an 8 or 9 inch square baking pan with parchment paper, lightly greasing the pan first to secure the paper. Press dough into an even layer in the pan.
03 -
Cut dough into squares using a sharp knife or bench scraper dipped in flour between cuts. For an 8-inch pan, cut into 5×5 sections (25 cookies). For a 9-inch pan, cut into 6×6 sections (36 cookies). Use a toothpick or skewer to dock the dough all over. Refrigerate for 30 minutes.
04 -
Preheat oven to 150°C (300°F) with rack in center position. Bake chilled shortbread for about 45 minutes until golden brown and baked through. Place pan on cooling rack and immediately re-cut along score lines. Cool completely in pan before lifting out by the parchment paper.
05 -
In a bowl, combine powdered sugar and meringue powder. Stir in lemon juice until smooth and drizzly.
06 -
Dip tops of cookies into icing, shake off excess, and set down to dry. Before icing sets, sprinkle with additional dried lavender or lemon zest. Allow icing to set completely for 4-6 hours.
07 -
Keep in an airtight container at room temperature for 1-2 weeks, or freeze for up to 3-6 months.
# Notes:
01 -
If using table salt instead of Kosher salt, use half the amount.
02 -
Cutting the dough before baking makes it easier to separate the cookies later without breaking.
03 -
Docking the dough prevents it from puffing up during baking.