lemon and lavender glazed lemon shortbread

Ingredients

• Servings: 1
• shortbread:
• 3/4 cup unsalted butter, at room temperature
• 1/4 cup confectioners' sugar
• 1 1/2 tablespoons white sugar
• 3/4 teaspoon lemon zest
• 1/4 teaspoon salt
• 1 1/2 cups all-purpose flour
• 3/4 teaspoon lemon juice
• glaze:
• 1/2 cup milk
• 1 1/2 tablespoons dried lavender flowers
• 1 cup confectioners' sugar
• 1 tablespoon meyer lemon juice, or as needed

Recipe

Preparation Time: 30 mins Cook Time: 30 mins Ready Time: 2 hrs 10 mins


• 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.