Lavender Shortbread Cookies
- 3/4 cups Confectioners Sugar
- 1 Tablespoon Dried Lavender
- 10 Tablespoons Butter, Cut Into Cubes
- 1 teaspoon Lemon Zest
- 1-3/4 cup Flour
- 3 whole Egg Yolks
- 1. Preheat the oven to 350u0b0F (180u0b0C). Line a baking sheet with parchment paper.
- 2. Whisk the confectioner's sugar and lavender together in a bowl. Add the butter and lemon zest. Cream together until smooth and light in color. Add the flour and mix until well-combined. Add the egg yolks and mix just until the eggs are fully incorporated and a mass forms. Form the dough into a disk and chill in the refrigerator until firm (about 30 minutes).
- 3. Slowly and gently roll the dough out to 1.5cm thickness. Cut the dough with cookie cutters. Scalloped edges or hearts are nice. Top with colored icing if desired.
- 4. Place the cookies on the parchment-lined pan. Bake for 12-13 minutes, or until slightly golden around the edges.
- Makes 2 dozen 1 1/2 inch cookies.
confectioners sugar, dried lavender, butter, lemon zest, flour, egg yolks
Taken from tastykitchen.com/recipes/desserts/lavender-shortbread-cookies/ (may not work)