Recipes Lemon and Lavender Glazed Lemon Shortbread 2.5 (2) 1 Review 0 Photos A deliciously simple shortbread made with Meyer lemons, and topped with a homemade lavender flower and Meyer lemon glaze. This is an adapted recipe from several I've found over the years, which I combined and perfected from my Grandma's lemon shortbread. Submitted by RebeccaLee Published on June 18, 2020 Save Rate Print Share Trending Videos Close this video player Prep Time: 30 mins Cook Time: 30 mins Additional Time: 1 hr 10 mins Total Time: 2 hrs 10 mins Servings: 12 Yield: 1 dozen cookies Jump to Nutrition Facts Ingredients Shortbread: ¾ cup unsalted butter, at room temperature ¼ cup confectioners' sugar 1 ½ tablespoons white sugar ¾ teaspoon lemon zest ¼ teaspoon salt 1 ½ cups all-purpose flour ¾ teaspoon lemon juice Glaze: ½ cup milk 1 ½ tablespoons dried lavender flowers 1 cup confectioners' sugar 1 tablespoon Meyer lemon juice, or as needed Directions Preheat oven to 400 degrees F (200 degrees C). Beat butter, 1/4 cup confectioners' sugar, white sugar, lemon zest, and salt together in a bowl with an electric mixer until fluffy. Gradually sift flour into batter, stirring in each addition; add 3/4 teaspoon lemon juice. Gently knead until dough holds together. Press dough into an 8x8-inch pan. Bake in the preheated oven until shortbread is lightly browned around the edges, 30 to 40 minutes. Cool in pan to lukewarm temperature and transfer to a wire rack to cool completely. Warm milk in a saucepan over medium heat; cook, stirring constantly, until milk begin to boil. Remove from heat and add lavender flowers. Cover pan and steep until fragrant, 6 to 10 minutes. Strain and discard flowers. Gradually whisk 1 cup confectioners' sugar, 1 tablespoon at a time, alternating with 1 tablespoon Meyer lemon juice, until glaze is smooth and opaque. Spread over cooled shortbread. Refrigerate to allow glaze to harden, about 30 minutes. Cook's Notes: If you are using salted butter, then simply omit the salt in the dough. I highly recommend using the squeezed juice straight from the lemon...it tastes much better. If you do not want to use milk in the glaze, water works just as well with the obvious varying of the flavor. If the dough is too moist, add a little bit of flour. If the dough is too dry, add a little bit more lemon juice. I Made It Print Nutrition Facts (per serving) 219 Calories 12g Fat 27g Carbs 2g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 12 Calories 219 % Daily Value * Total Fat 12g 15% Saturated Fat 7g 37% Cholesterol 31mg 10% Sodium 55mg 2% Total Carbohydrate 27g 10% Dietary Fiber 1g 2% Total Sugars 14g Protein 2g 4% Vitamin C 1mg 1% Calcium 18mg 1% Iron 1mg 4% Potassium 38mg 1% * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data. (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved