Irish Shortbread with Lavender and Lemon


Irish Shortbread with Lavender and Lemon



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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