Glazed Lemon-Lavender Cookies

With all of this beauty blossoming around the city, I wanted create a cookie that seemed captured sprightly season around me- something to bring a bit of brightness and cheer, and just in time for Easter. Enter: Lemon-Lavender Cookies. These delicate little biscuits capture the essence of warm & vibrant seasonal flavors, especially when drizzled with a bit of light sugary glaze. 

GLAZED LAVENDER & LEMON COOKIES

Ingredients:

•    ¾ c. butter, softened

•    ¾ c. sugar

•    3 eggs

•    1 tsp. vanilla extract

•    1/8 tsp. lavender essential oil

•    3 c. AP flour

•    3 tsp. baking powder

•    pinch salt

•    1 tsp. dried flowers

•    1 lemon, zested & quartered

•    ½ confectioners sugar

•    water as needed

1. Preheat oven to 400 degrees F. Line 2 baking sheets with parchment paper or silicone baking mat.

2. In a large bowl, cream together butter & sugar with an electric mixer. Beat in eggs, vanilla and lavendar extracts. In a separate bowl, combine flour, baking powder and salt. Gradually add dry ingredients into creamed mixture until fully incorporated. Finally, fold in dried fruit & zest from half the lemon until evenly dispersed throughout the dough.

3. Shape dough into 1-2 inch balls. Place 1 inch apart on lined baking sheets. Bake at 400 degrees F for 8-10 minutes until lightly browned. Remove from oven, and allow to cool.

4. Add 1/2 tsp. of lemon juice to the confectioners sugar, and begin to stir, dissolving into a glaze. If necessary, add a couple drops of water if the mixture is too thick or dry. Drizzle the glaze atop the cooled cookies.