1. Prepare the Dough:
• In a food processor, mix together flour, powdered sugar, salt, lemon zest, and lavender.
• While the processor is running, add butter one tablespoon at a time until the mixture looks crumbly.
• Add vanilla extract and lemon juice, and process until the dough forms a ball.
• Transfer the dough to a lined 8 or 9-inch square baking pan and press it evenly into the pan.
• Cut the dough into squares and prick them with a fork. Chill in the refrigerator for 30 minutes.
2. Baking:
• Preheat the oven to 300°F (150°C).
• Bake the chilled dough for about 45 minutes until it turns golden and feels firm.
• Recut the cookies immediately after baking, then let them cool completely in the pan.
3. Prepare the Icing:
• Mix powdered sugar with meringue powder, and gradually add lemon juice until the mixture becomes smooth.
• Dip the tops of the cookies into the icing, then sprinkle with lavender or lemon zest.
• Allow the icing to set for at least 4-6 hours.
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