Irish Shortbread with Lavender and Lemon




I have had lavender in my pantry that I have been dying to use.  I decided I would make Irish shortbread cookies but add a twist, lavender and lemon. This is not a cookie for everyone, the boys in my house did not approve. I however liked the citrusy floral aroma these cookies had, perfect with a cup of tea on these cold winter days or some fresh lemonade in the summer. The recipe is very easy and it is hard to mess this one up. The only thing I would be careful with is the amount of lavender you add. I think everyone is different some may want a very subtle hint, while others may enjoy amore powerful perfumed punch of lavender. The one thing I do know is that they smell divine baking….Enjoy!



1 & 1/2 sticks of Kerrygold Irish Butter, softened

1/2 cup plus 1 tablespoon sugar

2 1/2 cups all purpose flour, will need more for dusting work surface

2 teaspoons dried lavender flowers (more or less depending on your taste)

2 teaspoons freshly grated lemon zest (about 1 large lemon)

1 cup confectioner’s sugar

1–2 tablespoons lemon juice


Shortbread Instructions:

1. Preheat oven to 300 degrees.

2. Using a hand held mixer, cream together butter and sugar.

3.  Slowly add the flour, 1 teaspoon of lavender and 1 teaspoon of lemon zest and mix with your hands. Continue mixing until dough comes together to form a ball.

4. Drop spoonfuls  onto an ungreased cookie sheet.

5. Sprinkle the tops with sugar and press down with the bottom of a glass slightly.

6. Prick the edges lightly with a fork.

7. Bake until shortbread just begins to turn golden, approximately 25-30 minutes.

8. Transfer to a wire rack to cool.

Glaze Instructions:

1. Whisk together the confectioner’s sugar, 1 teaspoon of lemon zest and 1 teaspoon of dried lavender. Start mixing in lemon juice by using one tablespoon at first, then continue adding in only enough until your icing is smooth and tastes yummy. If you want you can add more lavender or lemon zest to your taste.

2. Ice the cookies by dipping the tops into the icing and turning them over onto a wire rack.  The icing will dry on the cookie .




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