Honey Lavender Shortbread
Honey and lavender go together like summer and fresh herbs. A light lemon glaze makes their subtle flavors pop. If you can find local lavender honey, even better.
Yields about 30 cookies
1 cup unsalted butter, room temperature
1/3 cup honey
1 teaspoon vanilla extract
pinch of salt
2½ cups all-purpose flour
1 tablespoon edible lavender, chopped fine
1½ cups confectioners’ sugar
5 teaspoons lemon juice
1½ teaspoons lemon zest
- Beat butter, honey, vanilla and salt in large bowl with an electric mixer until mixture is light and fluffy.
- Add flour, 1 cup at a time, beating well after each addition. Work in lavender by hand, using a spatula or wooden spoon.
- Roll dough into two logs about 2 inches in diameter, and then shape logs into a square. Refrigerate for at least 2 hours and up to overnight.
- Preheat oven to 350°. Slice cookies into ¼-inch squares. Set them on a cookie sheet with ½ inch between them. Prick a few times with a fork to make four rows of holes. Bake, keeping an eye on the cookies, until firm and golden brown, about 20-25 minutes.
- In the meantime, prepare the glaze by whisking together the confectioners’ sugar, lemon juice and lemon zest.
- Before the cookies cool, use a knife or icing spatula to spread a thin layer of glaze on each cookie. Let the glaze set for 20 minutes. Cookies should be stored in an airtight container.
