Lemon and Lavender Glazed Lemon Shortbread

Name: Lemon and Lavender Glazed Lemon Shortbread
Prep time: 2 h 10 min
Cook time: 2 h 10 min
Total time: 2 h 10 min
Yield: 12
Cuisine: Global
Ingredients: 237 milliliters confectioners sugar; 355 milliliters all-purpose flour; 2 Tbsps dried lavender flowers; 1 teaspoons lemon juice; 1 teaspoons lemon zest; 1 Tbsp Meyer lemon juice, or as needed; 118 milliliters milk; 0 teaspoons salt; 177 milliliters unsalted butter, at room temperature; 2 Tbsps white sugar

Lemon and Lavender Glazed Lemon Shortbread is a vegetarian recipe with 12 servings. One portion of this dish contains approximately 2g of protein, 12g of fat, and a total of 211 calories. This recipe covers 3% of your daily requirements of vitamins and minerals. A mixture of butter, lavender flowers, lemon juice, and a handful of other ingredients are all it takes to make this recipe so delicious. From preparation to the plate, this recipe takes roughly 2 hours and 10 minutes.

Instructions

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

Equipment you will use

Oven

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.

Ingredients you will need

Powdered Sugar

Lemon Juice

Granulated Sugar

Lemon Zest

Butter

Dough

All Purpose Flour

Salt

Equipment you will use

Hand Mixer

Bowl

Frying Pan

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.

Ingredients you will need

Shortbread Cookies

Equipment you will use

Wire Rack

Oven

Frying Pan

Warm milk in a saucepan over medium heat; cook, stirring constantly, until milk begin to boil.

Ingredients you will need

Milk

Equipment you will use

Sauce Pan

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.

Ingredients you will need

Powdered Sugar

Meyer Lemon Juice

Fresh Lavender