equipment
ingredients
cookies
- 1 tsp dried lavender
- 1 tsp lemon zest zest of 1 lemon
- 1 cup granulated sugar
- 1 1/2 cups unsalted butter softened at room temperature (3 sticks)
- 1/2 tsp lavender extract
- 1/2 tsp vanilla extract
- 3 1/2 cups all-purpose flour
- Pinch of salt
- Heavy cream if needed
icing
- 1 cup confectioners' sugar
- 2 tablespoons milk plus more to thin
- 1 tablespoon freshly squeezed lemon juice or 1 teaspoon lemon extract
instructions
- Preheat the oven to 350°F.
- In food processor, pulse the sugar, dried lavender, and lemon zest until buds are incorporated.
- Add the butter and lavender lemon sugar to the bowl of a stand mixer. Beat on medium speed until just combined. Add in extracts and mix until combined.
- Add flour and salt, mixing at low speed until well blended. The mixture will be slightly crumbled and soft. It should not be dry and falling apart. If it is, you likely need to keep beating the mixture.
- Form into a disk shape. If you are struggling with the dough coming together, you can add a splash of heavy cream (about 1 to 2 teaspoons) to the dough to help it come together (it depends on the climate you are in and the altitude!). Wrap tightly in plastic and chill for 30 minutes.
- Roll out dough to 1/2 inch thick and cut into 2 to 3 inch rounds.
- Bake for 20 to 25 minutes until edges just begin to brown. Cool to room temperature.
- In a small bowl, whisk together ingredients for the frosting. Dip the cooled cookies in the frosting, then set aside to set.
nutrition
Calories: 202kcal | Carbohydrates: 28g | Protein: 2g | Fat: 12g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.5g | Cholesterol: 31mg | Sodium: 27mg | Potassium: 26mg | Fiber: 1g | Sugar: 9g | Vitamin A: 357IU | Vitamin C: 0.4mg | Calcium: 8mg | Iron: 1mg
Calories: 202kcal