RuWeBrHa_45097-02.jpg|1
RuWeBrHa_45097-02.jpg|1

Lavender Shortbread Cookies

Lavender Shortbread Cookies
Light and delicate, these Lavender Shortbread cookies feature a delicious milk and honey glaze, making these the perfect dessert for any spring celebration. Decorated with bits of dried lavender, these cookies make a lovely addition to a cup of hot tea. Serve them for a formal brunch or an elegant afternoon wedding.
  • Amount4 dozen cookies
Print Recipe

Ingredients

    • Cookies

    • 1 cup confectioners’ sugar

    • 1 cup (2 sticks) butter, softened

    • 2 teaspoons dried lavender

    • 2 cups all-purpose flour

    • 1/2 teaspoon salt

    • Glaze

    • 1 1/4 cup confectioners’ sugar

    • 2 tablespoons milk

    • 1 teaspoon honey

    • Additional dried lavender, for garnish (optional)

    Instructions

    Click to mark complete

    1. In large bowl, beat confectioners’ sugar, butter and lavender until well-combined. Add flour and salt; mix until combined. Dough will be crumbly. Divide dough into 2 disks. Wrap with plastic wrap and refrigerate 1-2 hours or until firm.
    2. Preheat oven to 325°F. Prepare cookie pans with parchment paper.
    3. On floured surface, roll each dough disk out to approximately 1/4 in. thick, pressing together gently if dough cracks. Cut using 2 in. cookie cutter and place on prepared pan. Re-roll dough as necessary, chilling if it becomes too soft.
    4. Bake 11-13 minutes or until light golden brown at edges. Cool 2 minutes on pan on cooling grid. Remove from pan; cool completely on grid.
    5. For glaze, whisk together confectioners’ sugar, milk and honey in medium bowl until smooth. Drizzle over cooled cookies and sprinkle with lavender (if using).

    Notes

    • Additional dried lavender, for garnish (optional)

    How To

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