Lemon And Lavender Glazed Lemon Shortbread Food

LAVENDER AND LEMON COOKIES

Steps:

• Place an oven rack in the center of the oven. Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper.
• In a food processor, pulse together the flours, arrowroot, sugar, lavender, salt and baking soda.
• Add the butter and lemon zest. Pulse until the mixture forms a coarse meal. Add the honey and lemon juice. Pulse until the mixture forms a soft dough. Form the dough into 1-inch round balls and press into discs, about 1 1/2 inches in diameter and 1/4-inch thick. Arrange in a single layer on the prepared baking sheet. Bake until light brown around the edges, 9 to 11 minutes. Cool for 5 minutes. Transfer to a wire rack and cool completely, about 15 minutes.

LEMON AND LAVENDER GLAZED LEMON SHORTBREAD

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Beat butter, 1/4 cup confectioners' sugar, white sugar, lemon zest, and salt together in a bowl with an electric mixer until fluffy. Gradually sift flour into batter, stirring in each addition; add 3/4 teaspoon lemon juice. Gently knead until dough holds together. Press dough into an 8x8-inch pan.
• Bake in the preheated oven until shortbread is lightly browned around the edges, 30 to 40 minutes. Cool in pan to lukewarm temperature and transfer to a wire rack to cool completely.
• Warm milk in a saucepan over medium heat; cook, stirring constantly, until milk begin to boil. Remove from heat and add lavender flowers. Cover pan and steep until fragrant, 6 to 10 minutes. Strain and discard flowers. Gradually whisk 1 cup confectioners' sugar, 1 tablespoon at a time, alternating with 1 tablespoon Meyer lemon juice, until glaze is smooth and opaque. Spread over cooled shortbread. Refrigerate to allow glaze to harden, about 30 minutes.

LEMON AND LAVENDER GLAZED LEMON SHORTBREAD

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Beat butter, 1/4 cup confectioners' sugar, white sugar, lemon zest, and salt together in a bowl with an electric mixer until fluffy. Gradually sift flour into batter, stirring in each addition; add 3/4 teaspoon lemon juice. Gently knead until dough holds together. Press dough into an 8x8-inch pan.
• Bake in the preheated oven until shortbread is lightly browned around the edges, 30 to 40 minutes. Cool in pan to lukewarm temperature and transfer to a wire rack to cool completely.
• Warm milk in a saucepan over medium heat; cook, stirring constantly, until milk begin to boil. Remove from heat and add lavender flowers. Cover pan and steep until fragrant, 6 to 10 minutes. Strain and discard flowers. Gradually whisk 1 cup confectioners' sugar, 1 tablespoon at a time, alternating with 1 tablespoon Meyer lemon juice, until glaze is smooth and opaque. Spread over cooled shortbread. Refrigerate to allow glaze to harden, about 30 minutes.