Lovely lavender lemon sugar cookies for Tuesday summer baking. Lavender-lemon shortbread was mildly sweetened. Decorating buttery summer pastries with edible flowers is simple and gorgeous. Delicious, pretty, and easy to make!
Ingredient
– 3/4 cup granulated sugar– 2-3 teaspoons dried lavender– 1 tablespoon lemon zest– 2 sticks (1 cup) salted butter, at room temperature– 1 teaspoon vanilla extract– 2 1/2 cups all purpose flour plus more for rolling– ½ teaspoon kosher salt– 1 egg white– Edible flowers, such as pansies, lavender, dahlias, and chamomile
1
To make lavender sugar. Finely mince lavender in a food processor. Pulse sugar and lemon zest.
Instruction
2
In a large bowl, beat butter, 1/2 cup lavender sugar, and vanilla for 3-5 minutes until frothy. Add salt and flour. Mix until dough forms a ball.
3
Add 1-2 teaspoons milk or water to crumbly dough to bind. Roll dough 1/4 inch thick between two lightly floured parchment sheets.
4
Use enough flour to prevent dough sticking. Cut cookies into 3-inch circles or squares. Carefully transfer cookies to a parchment-lined baking sheet.
5
I think a spatula is the best way to lift cookies. Put the baking sheet in plastic wrap and freeze it. To make it stiff, freeze for 10 minutes. Use bits of dough to roll out more pieces.
6
Set the oven to 325 degrees. After brushing each biscuit with beaten egg white, sprinkle any extra lavender sugar on top. Carefully press flowers into cookies to connect them.
7
Bake the cookies on the centre rack for 12-14 minutes until lightly browned. After 5 minutes on the baking sheet, finish cooling on a wire rack. A sealed cookie can survive 4 days.