Easy Lemon Lavender Shortbread Cookies

• Vegetarian

• Produce

  • 1/2 g Finely zested lemon peel
  • 1/2 g Lavender buds, dried
  • 1 Lavender buds, dried
  • 1 Thin strips Lemon peel

• Baking & Spices

  • 214 g All-purpose flour, unbleached
  • 268 g Powdered sugar
  • 1 g Salt

• Dairy

  • 281 g Butter, unsalted
  • 19 g Milk

Found on isugarcoatit.com

Description

Ingredients

• 214g (1½ cups) unbleached all-purpose flour
• 0.5g (1 teaspoon) dried lavender buds, ground with mortar and pestle
• 0.5g (1 teaspoon) finely zested lemon peel
• 1g (1/4 teaspoon) salt
• 199g (3/4 cup) unsalted butter, softened
• 134g (1 cup) confectioners sugar
• 82g (1/4 cup) unsalted butter, softened
• 134g (1 cup) confectioners sugar
• 19g (1 tablespoon) milk
• Dried lavender buds (optional)
• Thin strips of lemon peel (optional)

Directions

• In a bowl, combine flour, ground lavender buds, finely shredded lemon peel, and salt. Set aside.
• In the bowl of a stand mixer fitted with the paddle attachment, beat the butter on medium to high speed for 30 seconds. Add the confectioners sugar. Beat until combined.
• Beat in as much of the flour mixture as you can with the mixer. Use a wooden spoon to stir in any remaining flour mixture.
• On a lightly floured surface, roll dough into a 10-inch-long log. Wrap log in plastic wrap or waxed paper. Chill for 2 to 24 hours or until firm.
• Preheat oven to 350 degrees F. Cut roll into ¼-inch slices. Place slices 2 inches apart on ungreased cookie sheet. Bake in preheated oven about 10 minutes, or until edges are lightly browned. Transfer cookies to a wire rack and let cool.
• Combine the butter, confectioners sugar and milk. Beat with a wooden spoon until smooth. If necessary, stir in additional milk until desired spreading consistency is achieved.
• Spread frosting on tops of cookies, or fill and sandwich cookies. If desired, garnish with additional lavender buds and thin strips of lemon peel. Makes 3 dozen cookies.
• Place in single layer in an airtight container; cover. Store at room temperature for up to 3 days. Or freeze unfrosted cookies for up to 3 months; thaw and frost.