Lemon Lavender shortbread

Updated at: Thu, 17 Aug 2023 01:02:59 GMT

Step 1

Place the oven rack in the middle of the oven. Preheat to 350°F.

Step 2

Prepare a 9x13 inch sheet pan greased well with cooking spray. Cover with parchment paper. Set aside.

Step 3

Add lemon zest and sugar to a medium bowl. Whisk together or massage lemon zest into sugar. (this kinda infuses the lemon flavor into sugar, but totally optional)

Step 4

Add softened butter to the bowl, and mix on medium speed until butter and sugar appear fluffy.

Step 5

Add in flour and salt, and grounded lavender. Mix with rubber spatula until just combined, and a dough forms.

Step 6

Dump dough into the prepared baking sheet and press until even and smooth. You want the dough to cover the entire sheet. Corner to corner. To help create an even spread, use a flat bottom (a drinking cup, measuring cup, etc.) to press.

Step 7

Prick dough with a fork. This allows steam to be released as the dough cooks and prevents bubbles, and uneven puffs.

Step 8

Bake in the oven for 20 minutes, turning half way through. Cookies are done when the top appears to be slightly golden brown.

Step 9

Let rest for 10 minutes before cutting into squares.

Step 10

Let cookies come to a complete cool before removing parchment paper and cookies from the sheet pan.

Step 11

While the shortbread is cooling, prepare the lemon icing by combining the powdered sugar, milk, and lemon juice in a small bowl.

Step 12

Mix until powdered sugar is fully incorporated.

Step 13

Drizzle on cooled shortbread, and let icing set for at least 30 minutes before serving.

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