Quinetesentially girlie – that’s what these cookies are! Absolutely perfect for bridal and baby showers, and especially tea parties!! When I saw them, they were in little bit sized hearts, which I think would be even more adorable. But all I had was a circle cookie cutter, so it had to do.
Iced Lemon Lavender Tea Cookies
1 cup unsalted butter, room temperature
3/4 cup powdered sugar
1/4 tsp lemon extract
1 1/2 TBSP freshly grated lemon zest (about 2 large lemons)
1/8 tsp salt
1/3 cup cornstarch
2 1/2 cups flour
1 TBSP dried lavender flowers
Cream together the butter and sugar until smooth.
Mix in the lemon extract and zest.
In a medium bowl, sift together the cornstarch and flour. Add this to the butter mixture and stir (by hand) until the flour coats the butter but isn’t completely worked in. Add the lavender flowers.
Using your hands, lightly rub the ingredients together until the mixture is no longer dry. You will know when its done when it easily forms into a ball. Try not to overwork the dough or you will end up with tough cookies.
Flatten the dough into a disc and place in a plastic re-sealable bag. Refrigerate for 30 minutes (or up to 3 days)
Preheat oven to 325.
Take the fully chilled dough and place it on top of a piece of parchment paper.
Using a rolling pin, roll the dough out to a thickness of 1/4 – 1/3 inch. Cut into desired shapes with cookie cutters.
** This dough barely spreads, so you can cut your cookies pretty close together.
Remove the scraps from in between your cookies and transfer your parchment paper to your cookie sheet. As you can see from my picture, I did the exact opposite of my instructions. It works out either way, but it was soo much easier to remove the scraps than it was to remove the actual cookies. That’s why we learn to follow instructions, people. 🙂
Reform scraps into a ball and start again. If your dough becomes too warm, refrigerate it for a few minutes before rolling it out.
Bake for 15 minutes or until the edges just start turning a golden brown.
1 cup powdered sugar
2 tsp lemon zest (about 1 large lemon)
2 tsp dried lavender flowers
1-2 TBSP lemon juice
Mix together the sugar, zest and flowers.
Slowly add the lemon juice in to the mixture until you get a smooth, fluid icing.
The easiest way to ice the cookies (that makes them the prettiest) is to dip the cookies into the icing and then let them drip dry on a wire rack.