Lemon Lavender Shortbread - Fresh Dish Post from Price Chopper

What you need:

Cookies:

• 3 1/2 C all-purpose flour
• ¼ t salt
• 1 cup granulated sugar
• 1 ½ T lavender tea leaves, ground
• 1 T finely grated lemon zest
• 1 ½ C unsalted butter, softened (3 sticks)
• 1/2 t vanilla extract

Glaze:

• 1 C powdered sugar
• 1 t lemon zest
• ½ T lemon juice
• 1-2 T water

What to do:

1. Sift together flour and salt. Set aside.
2. Add 1 T of granulated sugar, lavender tea leaves and 1 T of lemon zest into a mortar and grind lightly (or place in a sealable bag and roll with a rolling pin)
3. Add lavender and lemon mixture to remaining granulated sugar. Cream with butter until smooth and add vanilla.
4. Add in dry flour mixture and stir until it forms a dough.
5. Shape into a disk and wrap with plastic wrap. Chill in the refrigerator for 30 minutes.
6. Roll chilled dough into ¼” thickness. Cut into the desired shape (we used a 1 ½” cookie cutter) and place onto an ungreased cookie sheet.
7. Preheat oven to 325 F.
8. Chill for 15 minutes.
9. Bake cookies for 12-14 minutes or until lightly browned around the edges. Cool on sheet for 5 minutes, then transfer to wire rack. Let cool.
10. Prepare lemon lavender glaze, gently spread on cooled cookies.
11. Store in an airtight container for up to 5 days.