Lemon And Lavender Glazed Lemon Shortbread

• Shortbread:
• 3/4 cup unsalted butter, at room temperature
• 1/4 cup confectioners' sugar
• 1 1/2 tablespoons white sugar
• 3/4 teaspoon lemon zest
• 1/4 teaspoon salt
• 1 1/2 cups all-purpose flour
• 3/4 teaspoon lemon juice
• Glaze:
• 1/2 cup milk
• 1 1/2 tablespoons dried lavender flowers
• 1 cup confectioners' sugar
• 1 tablespoon Meyer lemon juice, or as needed

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.

shortbread, unsalted butter, confectioners, white sugar, lemon zest, salt, flour, lemon juice, milk, dried lavender flowers, sugar, lemon juice

Taken from www.allrecipes.com/recipe/232263/lemon-and-lavender-glazed-lemon-shortbread/ (may not work)