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 caloriescarbohydrate: 26.6 gcholesterol: 31.3 mgfat: 11.9 gfiber: 0.5 gprotein: 2.1 gsaturatedFat: 7.4 gservingSize: -sodium: 54.8 mgsugar: 14.4 gtransFat: : -unsaturatedFat: : -
Directions Lemon and Lavender Glazed Lemon Shortbread
Directions
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Preheat oven to 400 degrees F (200 degrees C).
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.
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.
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.