Lemon and Lavender Glazed Lemon Shortbread recipe

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Ingredients

¾ cup unsalted butter, at room temperature
¼ cup confectioners' sugar
1 ½ tablespoons white sugar
¾ teaspoon lemon zest
¼ teaspoon salt
1 ½ cups all-purpose flour
¾ teaspoon lemon juice
½ cup milk
1 ½ tablespoons dried lavender flowers
1 cup confectioners' sugar
1 tablespoon Meyer lemon juice, or as needed

Nutrition Info

219.1 calories
carbohydrate: 26.6 g
cholesterol: 31.3 mg
fat: 11.9 g
fiber: 0.5 g
protein: 2.1 g
saturatedFat: 7.4 g
servingSize: -
sodium: 54.8 mg
sugar: 14.4 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat oven to 400 degrees F (200 degrees C).

  2. Beat butter, 1/4 cup confectioners' sugar, white sugar, lemon zest, and salt together in a bowl with an electric mixer until fluffy. Gradually sift flour into batter, stirring in each addition, add 3/4 teaspoon lemon juice. Gently knead until dough holds together. Press dough into an 8x8-inch pan.

  3. Bake in the preheated oven until shortbread is lightly browned around the edges, 30 to 40 minutes. Cool in pan to lukewarm temperature and transfer to a wire rack to cool completely.

  4. Warm milk in a saucepan over medium heat, cook, stirring constantly, until milk begin to boil. Remove from heat and add lavender flowers. Cover pan and steep until fragrant, 6 to 10 minutes. Strain and discard flowers. Gradually whisk 1 cup confectioners' sugar, 1 tablespoon at a time, alternating with 1 tablespoon Meyer lemon juice, until glaze is smooth and opaque. Spread over cooled shortbread. Refrigerate to allow glaze to harden, about 30 minutes.

Recipe Yield

1 dozen cookies

Recipe Note

A deliciously simple shortbread made with Meyer lemons, and topped with a homemade lavender flower and Meyer lemon glaze. This is an adapted recipe from several I've found over the years, which I combined and perfected from my Grandma's lemon shortbread.

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