LAVENDER SHORTBREAD COOKIES WITH LEMON BUTTER CREAM FROSTING
A farm favorite! Grab yourself some of our culinary grade lavender buds for a sweet summer treat.
1 1/2 cups butter (not margarine), room temperature
2/3 cup sugar
2 teaspoons Glacier View Lavender dried culinary lavender buds, chopped
2 1/3 cups flour
1/2 cup cornstarch
1/4 teaspoon salt
FROSTING:
1/3 cup softened butter
1/2 teaspoons Glacier View lemon zest
3 cups powdered sugar, sifted
2 tablespoons lemon juice
DIRECTIONS:
In a large bowl with an electric mixer, cream together the butter, sugar and lavender until light and fluffy about 3minutes. Add the flour cornstarch and salt; beat until combined.
Divide the dough in half. Flatten it into squares and wrap it in plastic wrap. Chill in the refrigerator until firm, about 1 hour.
Preheat oven to 325 degrees F. Cover two baking sheets with parchment paper.
On a floured board, roll or pat out each square to a thickness of 3/8 inch. Cut the dough into 1 1/2 inch rounds or into a shape of your choice with a cookie cutter.
Transfer the cookies to the prepared baking sheets, spacing the cookies about 1 inch apart. Prick each cookie several times with the tines of a fork. Bake 20-25 minutes until pale golden. Do not brown. Cool slightly, then transfer to a rack. Allow the cookies to cool.
To make the frosting, cram together the softened butter and the lemon zest. Begin adding small amounts of the sugar and the lemon juice, mixing well before adding more.
Use a knife to spread the frosting on the cooled cookies. Before the frosting hardens, sprinkle lavender buds on top of each cookie.
Source: The Lavender Lover’s Handbook by Sarah Berringer Bader
