These lemon lavender cookies are delicious buttery shortbread infused with fresh lemon zest and dried lavender. Each cookie is sprinkled with an extra portion of lavender sugar and decorated with edible flowers.
In stand mixer, cream together butter, confectioner's sugar, vanilla, lavender and lemon zest.
Add dry ingredients into butter mixture. Mix until dough comes together. Do not overmix. Scrape dough onto large piece of plastic wrap. Wrap and refrigerate for 1 hour.
Remove from refrigerator and let dough sit for 30 or until it becomes pliable and easy to roll.
Dust surface with flour and roll dough to ¼" thick. Punch out with desired cookie cutter. Place cut out cookies onto a parchment lined sheet pan. Space cookies 2" apart. Chill dough for 30 minutes.
Lavender Sugar
Place granulated sugar and dried lavender in food processor. Pulse for 10-15 seconds until lavender is finely ground and mixed well with the sugar.
Decorating
Preheat oven to 325 degrees.
Remove chilled cookies from refrigerator. Bake for 6-8 minutes, rotating baking sheet halfway through baking. Remove from oven and let cool.
Separate egg white from egg and lightly brush onto par-baked cookies. Gently arrange and press edible flowers onto cookies. Brush with egg white and sprinkle with lavender sugar.
Place decorated cookies inside oven and bake for an additional 3-4 minutes or until edges are golden and crisp. Flowers will shrivel and harden up.
Transfer cookies onto a wire rack and allow to cool for 10-15 minutes before handling.
Notes
Edible Flowers: You can find edible flowers at grocery markets, such as Whole Foods. Although, they are completely edible, you can remove them before eating. They are more for presentation purposes. Dried Lavender: You can find dried culinary lavender at Whole Foods or specialty shops. You can also purchase them on Amazon.