MEYER LEMON & LAVENDER Shortbread Cookies

Ingredients

COOKIES

• 1 1/2 cups unsalted butter, softened

• 1/2 cup granulated sugar, plus more for topping

• 1 cup confectioner’s sugar

• 1 Tbsp. culinary lavender

• 1/2 tsp. Kosher salt

• 2 tsp. Meyer lemon zest

• 3 1/4 cups all-purpose flour, sifted

• 2 tsp. lavender extract

• 1 egg yolk

GLAZE

• 2 Tbsp. Meyer lemon juice

• 2 Tbsp. water

• 1 tsp. lavender extract

• 2-2 1/2 cups confectioner’s sugar

Directions

In a stand mixer, whip the butter and granulated sugar until it has creamed into a frosting-like consistency. Add in the cup of confectioner’s sugar and combine. Add in the culinary lavender, lemon zest, and egg yolk. Mix to combine.

In a separate bowl, whisk together the flour and salt, then add it, one cup at a time, to the wet ingredients, mixing until just combined.

Transfer the dough to a large piece of plastic wrap, shape it into a log and seal it up. Chill the dough in the refrigerator for at least one hour.

Preheat your oven to 350˚F and prepare a baking sheet with parchment paper. Flour your work surface. Working with half the dough at a time, use a rolling pin to spread it out into a sheet that’s about a quarter-inch thick. Using a knife as a cookie cutter, cut out your cookies. Lay the cut cookies one inch apart on the cookie sheet. Sprinkle each cookie with a pinch of granulated sugar. Bake for 15-20 minutes, or until the cookies begin to brown very slightly on the sides. Rotate them halfway through baking. Move the cookies immediately to a cooling rack. Continue to bake the rest of the cookies.

While the cookies are cooling, make the glaze. Put the lemon juice, extract, and water in a small bowl. Add in the confectioner’s sugar, a half cup at a time, stirring until you have a slightly thick but still drizzle-able glaze. Once the cookies are cooled, drizzle each one with a little bit of the glaze. Allow to set for about 30 minutes, or until the glaze is firm to the touch. The cookies will store well for a few days in an airtight container. This recipe makes about 40 small cookies.

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