These delicate Lemon Lavender Cookies are the perfect cookie for tea time! With a delicate crumb and a lovely lemon and lavender icing, these cookies are perfect for a spring celebration.
1 ½TBSPfreshly grated lemon zestabout 2 large lemons
⅛tspsalt
⅓cupcornstarch
1 ½cupsall purpose flour
1TBSPdried lavender flowers
Lemon Lavender Icing:
1cuppowdered sugar
2tsplemon zestabout 1 large lemon
2tspdried lavender flowers
1-2TBSPlemon juice
Instructions
Cookies:
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 (NOT waxed 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 to bake.
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.
Cool the cookies on a wire rack.
When cool, dip them into the icing.
Icing:
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.
Notes
** This dough barely spreads, so you can cut your cookies pretty close together.** This dough is pretty fragile and sticky, which makes removing the cookies and transferring them tricky. Cutting them directly one the parchment paper and then removing the scraps from in between allows the cookies to be worked with easier, and ensures that you can retain their shape perfectly.