Iced Lemon Lavender Shortbread Cookies (Print Version)

# Ingredients:

01 - 2½ cups all-purpose flour.
02 - ¾ cup powdered sugar.
03 - ¼ teaspoon kosher salt.
04 - 1 small lemon, zested.
05 - ½ teaspoon dried lavender.
06 - ¾ cup unsalted butter, cold and cubed.
07 - ½ teaspoon vanilla extract.
08 - 2 tablespoons lemon juice.
09 - 1 cup powdered sugar (for icing).
10 - 2 teaspoons meringue powder.
11 - 3 tablespoons lemon juice (for icing).
12 - Extra lavender for decorating.

# Instructions:

01 - Process flour, powdered sugar, salt, lemon zest and lavender in food processor.
02 - Drop in cold butter pieces while processing until mixture becomes crumbly.
03 - Add vanilla and lemon juice. Process until dough forms. Shape into disk.
04 - Press into parchment-lined 8-inch pan. Cut into squares and dock with holes. Chill 30 minutes.
05 - Bake at 300°F for 45 minutes until golden. Re-cut while hot.
06 - Mix powdered sugar, meringue powder, and lemon juice until smooth. Dip cookies and sprinkle with lavender.

# Notes:

01 - Recipe developed for 5,280 feet altitude.
02 - Let icing set 4-6 hours.
03 - Keeps 2 weeks at room temperature.

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