lorelle’s lavender shortbread cookies

To make the cookies, place the butter and sugar in the bowl of a food processor fitted with the pastry blade and pulse until blended. Add the vanilla, lemon peel, and lavender buds. Mix until well combined, but do not beat to the point where the mixture is fluffy.

Add the flour and salt and pulse until the dough comes together. The idea at this point is to blend the ingredients well but not to overmix them, as that can result in tough cookies.

Place the dough on a floured board. Divide it roughly in half, and shape each piece into a flat disk. Cover in plastic wrap and chill for a minimum of 30 minutes.

Heat the oven to 350°F.

Flour your work surface generously, then roll each piece of dough to about ¼ inch thick; cut the cookies using a 2-inch cookie cutter—round or square, fluted or plain-edged. In a pinch I will cut the cookies using a glass with a 2-inch circumference rim dusted with flour.

Place the cookies on an ungreased baking sheet and bake for 12 to 15 minutes, or until they just start to brown on the bottom. (Watch that you don’t overcook them.) Let the cookies cool on a rack.

To make the glaze, whisk the powdered sugar and lemon juice until smooth. Add a few more drops of juice, if necessary, to make it brushing consistency. Brush the glaze on the cooled cookies, and let it soak in.

Store the cookies in an airtight container once the glaze has hardened.