Wednesday, August 6, 2014

Lemon-glazed lavender shortbread cookies

These sophisticated shortbread cookies are a wonderful pairing of citrus and herbs.

  • 1 cup unsalted butter
  • 2 cups all-purpose flour
  • 1/2 cup superfine sugar
  • 1/4 tsp salt
  • 2 tbsp dried lavender
  • 1 cup icing sugar
  • 1/4 cup freshly squeezed lemon juice

1 Cream the butter with an electric mixer until fluffy. Stir in the flour, sugar and salt; beat on low speed for 1 minute. Add the lavender, beating until just incorporated.

2 Transfer the dough onto a floured surface and roll to a 1⁄4" thickness. Cut out the cookies using a round cookie cutter and place 1" apart on a greased baking sheet.

3 Bake on the centre rack of a 300°F oven for 20 minutes; let cool.

Make the glaze by whisking the icing sugar and lemon juice together. Spoon about 1 teaspoon of the glaze over each cookie, spreading to cover the whole surface. Let set for 30 minutes to 1 hour before serving.

Makes 36 cookies. 

No comments:

Post a Comment