Lemon Lavender Italian Shortbread Cookies

Ingredients

• 1 1/4 cups flour
• 1/4 + 2 tbsps cornstarch
• 2 tblsps zest & juice of one lemon
• 1 pinch salt
• 3/4 + 2 tblsps softnened butter
• 1/2 cup powdered sugar
• 1 tblsp lavender
• 3 tblsps fresh lemon juice (strained)
• 1 1/2 cups powdered sugar
• 1 zest lemon

Instructions

1. 1

   In a medium bowl, whisk together the flour, cornstarch, zest & salt

2. 2

   In a large bowl, beat on medium speed the butter & sugar until fluffy, 3-5 minutes

3. 3

   Add half the flour & the lemon juice, beat to combine

4. 4

   Add remaining flour & with a wooden spoon or spatula , combine to form a dough.

5. 5

   Stir in the lavender (the dough will be a little sticky, if too sticky add 1 - 2 tablespoons of flour)

6. 6

   Transfer the dough to a large piece of parchment paper or plastic wrap & roll the dough into a log approximately 1 1/2 inches wide. Refrigerate for one hour

7. 7

   Remove the dough from the fridge & cut into 1/2 inch slices. Place the slices on a large cookie sheet lined with parchment paper. Refrigerate for 20 minutes

8. 8

   Pre-heat oven to 320 degrees & bake the cookies for 5 minutes

9. 9

   Then raise the temperature to 350 degrees & continue to bake for 9 - 10 minutes. The cookies should be light in color.

10. 10

    Remove from oven & let the cookies sit on the cookie sheet for about 5 minutes, then move them to a wire rack to cool completely

11. 11

    The cookies can be either dusted with powdered sugar or spread with a lemon glaze

12. 12

    Lemon Glaze - In a small bowl whisk together the lemon juice, powdered sugar & zest until smooth