This last weekend and week have been absolutely crazy…
I suppose the whole story, if I were to tell it, begins with a tea party…
If you keep up with the blog and recall from the last post, I expressed an interest in having a picnic-type get together with some friends — fortunately, some of my friends had the same thing in mind so I didn’t have to wait long to have my wish granted.
Long story short, I baked cookies…
Because tea parties and friendly gatherings require cookies – it’s an unspoken necessity.
The tea party attendees happened to be the same crowd that I joined to track down some delectable Lavender Lemonade. Naturally, I thought it was only fitting to play with these flavors again. Recalling previous happy food memories while forming new ones – how could foodie-life get better?
I’ve made this cookie recipe before as a simple, plain-Jane shortbread. Smooth, buttery, and not overly sweet, the base for this cookie pairs perfectly with afternoon tea. Also, it is extremely easy to throw together (always a major plus). Noting that both floral and citrus notes commonly complement multiple tea varieties, I was sure I could dress this shortbread up for the party with great success.
I’m happy to say I was correct. Fresh lemon zest and lemon juice make this a vibrantly flavored cookie. The lavender also brightens the flavor and seems so festive and unique, it is definitely a treat. If you like lemon desserts at all and you’re feeling a little adventurous, I urge you to try this recipe.
These cookies are sure to be a hit – they certainly were with my friends.
Iced Lavender Lemon Shortbread Cookies
- 1 cup unsalted butter, softened at room temperature
- ½ cup powdered sugar
- ½ teaspoon lemon extract
- zest from half a lemon
- 1/8 teaspoon vanilla extract
- 2 ¼ cup all-purpose flour
- 1 tablespoon dried lavender flowers
- 1 cup powdered sugar
- 3 teaspoons dried lavender flowers
- zest from 1 ½ lemons
- 2 tablespoons lemon juice
For the cookies – Preheat the oven to 325 degrees F. Cream butter, powdered sugar, lemon and vanilla extracts, and lemon zest together until well-incorporated. Add flour, one cup at a time and stir in (or mix in with your hands – it’s easier) the dried lavender flowers. Turn the dough out on a lightly floured surface. Roll out the dough to about 1/3-inch thickness. Cut out shapes and place on ungreased baking sheets. Prick the tops of the cookies with a fork.
Bake for 20 to 22 minutes or until the bottoms of the cookies are golden in color and the tops are still light. Cool on wire racks (with paper towels underneath for when you ice them later).
For the Icing – Whisk together the first three ingredients. Add one tablespoon of fresh lemon juice at a time with whisking in between. The goal is to create a smooth icing that is fluid, but not too runny. After cookies have cooled completely, dip the top of each cookie into the icing and set them on a wire rack to dry. The icing will dry on the cookie making these beautiful little desserts easy to store in an airtight container while on your way to a swanky tea party.
These are almost too pretty to eat…