Lemon Lavender Iced Squares (Print Version)
# Ingredients:
→ Cookies
01 -
2 ½ cups measured all-purpose flour, gently filled and flattened
02 -
¾ cup confectioners' sugar
03 -
¼ teaspoon rough Kosher salt
04 -
Peel from 1 tiny lemon
05 -
½ teaspoon food-grade dried lavender
06 -
¾ cup unsalted butter (cold), chopped into tbsp pieces
07 -
½ teaspoon vanilla flavor
08 -
2 tbsp lemon juice, fresh or from bottle
→ Icing
09 -
1 cup confectioners' sugar
10 -
2 teaspoons egg white powder
11 -
2 ½ - 3 tbsp lemon juice, fresh or bottled
12 -
Food-grade dried lavender or lemon peel for the top
# Instructions:
01 -
Throw flour, confectioners' sugar, salt, lemon peel and lavender into a food processor. Give it several quick pulses to blend everything. While the machine runs, drop in butter chunks one by one until the mix looks damp and crumbly. Add the vanilla and lemon juice, running just until your dough comes together.
02 -
Dump dough onto a clean surface and pull in any loose bits, making a flat round. Dust lightly with flour. Get an 8 or 9 inch square pan ready with parchment paper, using a bit of grease first to stick the paper down. Push dough flat across the pan.
03 -
Slice dough into squares with a flour-dipped knife or bench tool between cuts. For an 8-inch pan, make a 5×5 grid (25 treats). With a 9-inch pan, do a 6×6 grid (36 treats). Poke holes all over with a toothpick. Stick in the fridge for 30 minutes.
04 -
Warm oven to 150°C (300°F) with the rack in the middle. Cook the cold shortbread about 45 minutes till it's golden and done inside. Put the pan on a cooling rack and right away cut again along your marked lines. Let cool completely in the pan before lifting out by the paper.
05 -
Mix confectioners' sugar with egg white powder in a bowl. Pour in lemon juice and stir till you get a smooth, drizzly mix.
06 -
Drop cookie tops into the icing, shake off the extra, and place them down to harden. While still wet, sprinkle some dried lavender or lemon peel on top. Let the icing fully set for 4-6 hours.
07 -
Pop in an airtight box at room temp for 1-2 weeks, or toss in the freezer for up to 3-6 months.
# Notes:
01 -
When using regular table salt, just put in half as much.
02 -
Scoring the dough before baking makes breaking apart the cookies much easier without cracks.
03 -
Poking holes stops the dough from bubbling up while baking.