Lemon Shortbread with Lemony Lavender Icing
A slightly different shortbread that's absolutely delicious!
Recipe Details
Servings: 18 servings (1 wedge per serving)
Calories: 181kcal
Ingredients
SHORTBREAD
- 1 cup butter, at room temperature
- ½ cup powdered sugar
- 2 cups all purpose flour
- ¼ teaspoon salt
- ¼ teaspoon baking powder
- 2 whole lemons, zested (you'll use the zest of 2 lemons)
ICING
- 1 cup powdered sugar
- 2 teaspoons dried lavender
- 2 teaspoons freshly grated lemon zest
- 1 to 2 tablespoons lemon juice (more or less)
Instructions
SHORTBREAD
- Preheat the oven to 350°F.
- In a medium bowl, use an electric mixer to cream the butter and sugar together.
- In a small bowl, whisk together the flour, salt and baking powder. Set aside.
- Stir lemon zest into the butter and sugar mixture. Then stir in the dry ingredients.
- Pat the mixture into an 8-inch round or square pan. Bake for 20 to 25 minutes.
ICING
- While the shortbread is baking, prepare icing. Mix all ingredients together, adding lemon juice until a desired consistency is reached. If it ends up too soupy, thicken it up a bit with more powdered sugar. Too thick? Add more lemon juice. It should be just thin enough to drizzle onto the shortbread, but not so thin that it won't set.
- Drizzle on shortbread while it's still warm. Let cool completely and refrigerate until icing is set.
- Cut into wedges or squares and serve.
Nutrition
Serving: 1serving, Calories: 181kcal, Carbohydrates: 21g, Protein: 2g, Fat: 10g, Saturated Fat: 7g, Polyunsaturated Fat: 0.4g, Monounsaturated Fat: 3g, Trans Fat: 0.4g, Cholesterol: 27mg, Sodium: 120mg, Potassium: 20mg, Fiber: 0.5g, Sugar: 10g, Vitamin A: 317IU, Vitamin C: 2mg, Calcium: 11mg, Iron: 1mg
Where does one find edible lavender?
online? That’s where I got it.